Mark Bittman's Grilled Skirt Steak with Chimichurri Sauce

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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

Total Time:
25 mins
Yield:
8

Ingredients

  • 2 cups chopped parsley

  • 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

  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.

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