Chile-Rubbed Skirt Steak with Rustic Chimichurri

This bright fresh recipe perfect for the grill, uses early summer herbs to great advantage. A chimichurri is a garlicky, uncooked herb sauce that originated in Argentina. It’s fresher and lighter than pesto.

    Ingredients

    • 2 tablespoons sherry vinegar
    • 1/2 teaspoon lime zest, plus 1 tablespoon fresh juice (from 1 lime)
    • 6 tablespoons olive oil
    • 1/4 cup torn fresh flat-leaf parsley
    • 1/4 cup torn fresh cilantro
    • 2 tablespoons torn fresh mint
    • 2 tablespoons minced shallots
    • 1 teaspoon fine sea salt
    • 3/4 teaspoon black pepper
    • 1 1/2 teaspoons ancho chile powder
    • 1/2 teaspoon red chile flakes
    • 1 pound skirt steak

    Preparation

    1
    2

    1. Preheat grill to medium-high (about 450°F). To prepare chimichurri, whisk together the sherry vinegar, zest, juice, and 1/4 cup of the oil in a small bowl. Stir in the parsley, cilantro, mint, shallots, and 1/4 teaspoon each of the salt and pepper.

    2. To prepare steak, combine the ancho chile powder, red chile flakes, and remaining 3/4 teaspoon salt and 1/2 teaspoon pepper in a small bowl. Rub the steak with the remaining 2 tablespoons oil; sprinkle both sides of the steak with the spice mixture.

    3. Grill, uncovered, to desired degree of doneness, 2 to 3 minutes per side. Let stand 10 minutes; cut diagonally across the grain into thin slices. Serve with the chimichurri.

    Excerpted from 100% Real by Sam Talbot. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.

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