Skirt Steak with Chimichurri Sauce
A staple of Argentinian cuisine, chimichurri is a fresh, zesty sauce with a distinct bite. It provides the perfect herbal contrast to a simply seared, succulent steak.
Ingrédients
- 1 cup parsley leaves
- 1 tbsp oregano leaves
- 4 garlic cloves
- 0-2 tsp red pepper flakes
- 1/4 cup red wine vinegar
- 1/2 tsp salt
- Black pepper
- 1/2 cup extra virgin olive oil
- 700 g flat iron, flank, or skirt steak
- 1 tbsp vegetable or canola oil
Préparation
- 1
Place the parsley, oregano, garlic, red pepper flakes, red wine vinegar, salt, and pepper in a food processor. Whizz until the parsley is finely chopped but not pureed. Transfer the mixture to a small bowl, add the olive oil, stir, and set aside for at least 1 hour to allow flavors to meld.
- 2
Remove the steak from the refrigerator 30 minutes before cooking. Heat a heavy-based skillet or BBQ with 1 tbsp of vegetable oil over high heat until smoking.
- 3
Season both sides of the steak generously with salt and pepper. Place the steak in the pan and cook for 2 minutes on each side for medium-rare, or 2 1/2 minutes for medium.
- 4
Remove the meat from the heat, transfer to a plate, and cover loosely with foil. Allow it to rest for 5 to 10 minutes.
- 5
Slice the steak thinly against the grain and serve with the chimichurri sauce on the side.