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Mark Bittman's Grilled Skirt Steak with Chimichurri Sauce

  • Total Time:
  • Servings: 8

New York Times columnist Mark Bittman uses this tangy, salsa-esque Argentinean sauce as a complement to rich skirt steak.

 

slideshow Amazing Steak Recipes

 

KEY: Fall, Summer, Recipe of the Day, Grilling/Barbecuing, Barbecue/Cookout, Father's Day, Game Day, Latin American, Fast, Staff Favorites

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Ingredients

  • 2 cups chopped parsley
  • 2/3 cup extra-virgin olive oil
  • 6 tablespoons fresh lemon juice
  • 2 tablespoons minced garlic
  • 2 teaspoons crushed red pepper
  • Salt and freshly ground pepper
  • 4 pounds skirt steak

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How to make this recipe

  1. Light a grill. In a bowl, mix the parsley, olive oil, lemon juice, garlic and crushed red pepper; season with salt and pepper.
  2. Season the skirt steak with salt and pepper and grill over a hot fire until the meat is charred on the outside and rare within, about 2 minutes per side. Transfer to a carving board and let rest for 5 minutes. Thinly slice the steak across the grain. Serve right away, passing the chimichurri sauce at the table.
Contributed By Photo © Tina Rupp Published September 2004

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