Photo: Oxmoor House
Hands-on Time
21 Mins
Total Time
26 Mins
Yield
Serves 6

Traditionally used as fajita meat, skirt steak is gaining popularity these days as a stand-alone meat. It’s my preferred cut of beef because it offers great flavor, tenderness, and affordability.

I like to pan-sear this all-in-one cut over really high heat in my cast-iron skillet to create a nice char on the outside of the meat (open a window or turn on the fan in the kitchen). Instead of wasting time on a marinade, I prefer to reverse the process by slicing the meat thin and pouring all of the chimichurri sauce over the meat prior to serving. Trust me, it’s a real showstopper when it comes to entertaining. Even better, this chimichurri sauce is super versatile. It also goes well on pork, chicken, and firm cuts of fish, such as shark and swordfish.

How to Make It

Place a 12-inch cast-iron skillet over medium-high heat 2-3 minutes or until hot. Coat steak with 2 Tbsp. oil, and season both sides of steak with 1 1/2 tsp. salt and 1 tsp. pepper. Cook steak in hot skillet 3-4 minutes on each side or until a meat thermometer inserted into thickest portion registers 130° (medium-rare). Transfer steak to a cutting board, and cover loosely with aluminum foil; let stand 5 minutes.
Meanwhile, make chimichurri by stirring together onion, garlic, remaining 1 tsp. salt, and remaining 1 tsp. pepper in a small bowl. Stir in vinegar; let stand 5 minutes. Stir in parsley. Add remaining 3/4 cup oil in a slow, steady stream, whisking constantly until smooth.
Cut steak diagonally across grain into ¼-inch-thick slices, and place on a serving platter. Pour chimichurri over sliced steak, and serve immediately.

Southern Living: A Southern Gentleman's Kitchen

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