Red meat is a staple in Chilean homes, with asados (barbecues) being a popular form of entertainment for families. Here, beefy-tasting skirt steak is marinated for several hours, then quickly grilled (preferably to medium-rare for maximum tenderness). Before serving, anoint it with additional fresh-pressed olive oil—Mother Nature’s perfect sauce. Pour a Chilean Cabernet Sauvignon.
- Four 8-ounce portions (2 pounds) of trimmed skirt steak
- 1/4 cup extra virgin olive oil, plus more for drizzling
- 2 tablespoon balsamic vinegar, plus more for drizzling
- 2 cloves of garlic, peeled and finely chopped
- 2 teaspoons pure chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 tablespoon fresh lemon juice
- Coarse salt (kosher or sea) and freshly ground black pepper to taste
- Vegetable oil for oiling the grill grate
- Chopped fresh chives, flat-leaf parsley, or cilantro leaves, for serving
Make the marinade: In a large bowl, combine the olive oil, 2 tablespoons of balsamic, the garlic, 1 teaspoon of salt, 1/2 teaspoon of black pepper, the remainder of the spices, and the lemon juice.
Arrange the steaks in a glass baking pan just large enough to hold them. Pour the marinade over the steaks, and turn to coat. Cover and refrigerate for 2 to 4 hours.
Remove the steaks from the marinade and discard the marinade. Pat the steaks dry with paper towels and season on both sides with salt and pepper.
Set up your grill for direct grilling and heat to high. (Alternatively, cook the steaks on your stovetop using a cast iron grill pan or skillet.) Brush and oil the grill grate with vegetable oil.
Arrange the steaks on the grill grate. Grill until done to your liking, 3 to 5 minutes per side, depending on the thickness of the meat.
Let the steaks rest on a cutting board for 3 minutes, then slice crosswise on a sharp diagonal. Transfer the meat and any accumulated juices to a platter. Drizzle with olive oil and a few dribbles of balsamic vinegar. Top with the chives, parsley, or cilantro.
Serves 4 generously — Recipe adapted from vinepair.com