Grilled Skirt Steaks with Chimichurri Sauce
Our Grilled Skirt Steaks with Chimichurri Sauce will become a favorite recipe of yours. It is easy, yet has a great flavor. The Chimichurri Sauce is also easy to blend. Together, the grilled skirt steak and Chimichurri are a great flavor combination. If you want an extra special dish, first marinate the skirt steaks in our Oaxacan Carne Asada Marinade.
1 (1/2-pound) Skirt Steak, Cut Crosswise into 4 Pieces
1 Cup Coarsely Chopped Flat-leaf Parsley
2 Large Garlic Cloves
2 Teaspoons Dried Mexican Oregano
1/2 Teaspoon Dried Hot Red-Pepper Flakes, or New Mexico Hot Red Crushed Chile Pepper
1/4 Cup Fresh Lime Juice
2/3 cup Olive Oil
Ground Black Pepper
Heat a large ridged grill pan (preferably cast-iron) grill pan over medium-high heat until hot, then lightly oil. (If you don’t have a grill pan, a large non-stick skillet will work.) Pat steaks dry and sprinkle all over with 1 teaspoon salt and 1/4 teaspoon black pepper.
Grill steaks, turning over occasionally, 5 to 8 minutes total for medium (depending on thickness of meat). Transfer to a platter and let stand 5 minutes.
While steaks are grilling, purée remaining ingredients with 3/4 teaspoon salt in a blender until smooth.
Serve steaks with sauce.