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

Mark Bittman
September 2004

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Read the full recipe after the video.

Recipe Summary

total:
25 mins
Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Light a grill. In a bowl, mix the parsley, olive oil, lemon juice, garlic and crushed red pepper; season with salt and pepper.

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  • 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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