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Skirt Steak with Chimichurri Sauce

Robusto
  • Skirt Steak:
  • 1 1/2 lb skirt steak (about 1/2-inch thick), cut in half crosswise
  • Kosher salt
  • Filippo Berio Robusto Extra Virgin Olive Oil
  • 1/2 cup Chimichurri Sauce
  • Freshly ground black pepper
  • Chimichurri Sauce:
  • 6 cloves garlic
  • 5 tbsp chopped onion
  • 2 cups fresh parsley and/or cilantro, firmly packed
  • 1/4 cup fresh oregano (optional)
  • 3/4 cup Filippo Berio Robusto Extra Virgin Olive Oil
  • 3 tbsp red wine vinegar (optional)
  • 2 1/2 tbsp lime juice (optional)
  • Kosher salt and red pepper flakes
    • Skirt Steak: Season skirt steak lightly with salt; let stand at room temperature for 30 minutes. Pat dry with paper towels; season with salt and pepper.
    • Preheat grill to high; grease grate well with oil. Grill meat for 3 to 4 minutes per side or until grill-marked and cooked to medium-rare. Transfer to cutting board; let stand for 5 to 10 minutes. Slice steak thinly across the grain. Serve with Chimichurri Sauce.
    • Chimichurri Sauce: Pulse garlic and onion in food processor until finely chopped; add parsley, and oregano (if using). Pulse briefly until finely chopped. Transfer mixture to bowl; stir in olive oil, vinegar and lime juice (if using). Season with salt and red pepper flakes to taste. Refrigerate until ready to serve.
    • Tips:

    • If desired, cook the meat over a medium-hot fire in a charcoal grill.
    • Stirring in liquids instead of adding them to the blender for the Chimichurri Sauce gives it the right texture. As for the herbs, they should be finely chopped, not completely puréed.
    • Toss extra Chimichurri Sauce with hot grilled vegetables or serve it with grilled chicken.
    • Recipe provided by Chef Francesco Tonelli

    Prep Time

    20 min


    Inactive Time

    12 min


    Cook Time

    1 hr


    Total Time

    30 min


    Servings

    4

     


    X

    Categories

    Dinners & Main Dishes

    Ingredient: Beef & Veal

    Cooking Method: Grill

    World Cuisine: Hispanic

    Product: Robusto

    Associated Smartcut

    How To Lock in the Flavor of Your Skirt Steak

    What’s is the griller’s biggest mistake? Rushing to cut into their steak. As with most meat, allowing your steak to rest for 5 to 10 minutes lets the juices redistribute. The result is a juicier, more flavorful, piece of meat.

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