Grilled Skirt Steak with Chimichurri (Entraña a la Parrilla con Chimichurri)

Instructions

1. 1In a food processor, combine the 0.5 cup olive oil, 0.25 cup red wine vinegar, 1 cup fresh parsley, 2 tablespoons fresh oregano, 6 cloves garlic, 0.5 teaspoon red pepper flakes, 1 teaspoon salt, and 0.5 teaspoon black pepper. Process until the mixture is finely chopped and well combined, creating the chimichurri sauce.
2. 2Place the about 680 g skirt steak in a shallow dish. Pour half of the prepared chimichurri sauce over the steak, ensuring it is evenly coated. Cover the dish and marinate the steak in the refrigerator for at least 30 minutes, or up to 4 hours.
3. 3Preheat your grill to medium-high heat. This is approximately 204.4-232.2°C (200-230°C).
4. 4Remove the skirt steak from the marinade, letting any excess drip off. Place the steak on the preheated grill. Grill for 3-5 minutes per side. For medium-rare, the internal temperature should reach 54.44-57.22°C (54-57°C). Adjust time for your desired doneness.
5. 5Transfer the grilled skirt steak to a clean cutting board. Let the steak rest for 5-10 minutes. This resting period allows the juices to redistribute, making the steak more tender and flavorful.
6. 6Slice the rested skirt steak against the grain into desired pieces. Serve the sliced steak immediately with the remaining chimichurri sauce on the side.

Related Guides