Grilled meat with herbaceous chimichurri sauce is a South American staple, popular in Argentina, Brazil, and Chile. Substitute flank steak or hanger steak if you can’t find skirt steak.
For the chimichurri:
- 1 cup fresh flat-leaf parsley, stemmed
- 1/2 cup fresh cilantro
- 3 to 4 cloves garlic, coarsely chopped
- 1 tablespoon fresh or teaspoon dried oregano
- 1 fresh jalapeño, stemmed and seeded, or 1 teaspoon red pepper flakes
- 1/2 cup extra virgin olive oil
- 3 to 4 tablespoons red wine vinegar
- 3 to 4 tablespoons water
- Kosher salt to taste
- Freshly ground black pepper to taste
For the Steak:
- 2 pounds trimmed skirt steak
- More kosher salt and freshly ground black pepper to taste
Make the chimichurri:
Place the parsley, cilantro, garlic, oregano, and the jalapeño or red pepper flakes in a food processor and finely chop, running the machine in short bursts. With the motor running, add the olive oil in a thin stream, followed by 3 tablespoons of the vinegar and 3 tablespoons of water. Taste the chimichurri, adding another tablespoon of vinegar to make it tarter, if desired. If necessary, add another tablespoon of water to thin the chimichurri to a pourable consistency. Season with salt and pepper to taste; it should be highly seasoned. Set aside for up to 2 hours.
Preheat your grill to medium-high. Season the skirt steak on both sides with salt and pepper. Grill for 3 to 5 minutes per side, depending on its thickness (medium-rare is best). Let it rest for 2 to 3 minutes, then thinly slice the meat on a diagonal. Arrange on a platter and serve with the chimichurri sauce.
Yields 4 to 6 servings