Meat + Poultry Mark Bittman's Grilled Skirt Steak with Chimichurri Sauce 4.0 (1,489) 4 Reviews New York Times columnist Mark Bittman uses this tangy, salsa-esque Argentinean sauce as a complement to rich skirt steak. Amazing Steak Recipes By Mark Bittman Updated on January 15, 2020 Print Rate It Share Share Tweet Pin Email Total Time: 25 mins Yield: 8 Ingredients 2 cups chopped parsley ⅔ 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 Directions Light a grill. In a bowl, mix the parsley, olive oil, lemon juice, garlic and crushed red pepper; season with salt and pepper. 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. © Tina Rupp Rate it Print