I am not a regular at the meat counter. Instead I prefer to shop at my own pace slowly winding around the produce section. Usually our weeknight dinners at home are veggie-centric, and we save steak for a rare occasion at a restaurant. The other day with no line in front of the meat case, I splurged thinking I couldn’t pass up something special for the grill on these last remaining warm days.
After debating for a few minutes, I decided on skirt steak. Knowing this cut needed time to soak up a bold marinade, I used a Fresno chili, garlic, parsley, white wine vinegar and olive oil to make chimichurri. The steak sat in half the marinade overnight leaving the rest to be used for sauce. The chimichurri skirt steak had the perfect balance of grilled flavor with a wonderfully herby, pungent bite.
1 Fresno chili, halved and deseeded
3 garlic cloves, peeled
1 cup parsley leaves
3 tablespoons white wine vinegar
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
3/4 cup olive oil
1 to 1-1/4 pounds skirt steak, trimmed
Pulse the chili and garlic cloves in the bowl of a food processor fitted with the metal blade until they are minced. Add the parsley, white wine vinegar, salt and pepper and chop. While the food processor is running, drizzle the olive oil through the feeder tube until the chimichurri is fully combined.
Marinate the skirt steak overnight in half the chimichurri.
Preheat a gas or charcoal grill to high heat. Grill the skirt steak 3 to 4 minutes per side for medium rare. Tent the steak with aluminum foil and let rest for 10 minutes. Slice against the grain before serving with the remaining chimichurri.