My F&W
quick save (...)
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.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(5)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.