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Mark Bittman's Grilled Skirt Steak with Chimichurri Sauce
© Tina Rupp

Mark Bittman's Grilled Skirt Steak with Chimichurri Sauce

  • TOTAL TIME: 25 MIN
  • SERVINGS: 8
  • FAST
  • STAFF-FAVORITE

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

  1. 2 cups chopped parsley
  2. 2/3 cup extra-virgin olive oil
  3. 6 tablespoons fresh lemon juice
  4. 2 tablespoons minced garlic
  5. 2 teaspoons crushed red pepper
  6. Salt and freshly ground pepper
  7. 4 pounds skirt steak
  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.
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