Skirt steak is packed with flavor and is a great alternative to more expensive cuts. You'll love it in steak tacos or served on its own with this delicious herb sauce. The most important thing about preparing skirt steak is to slice it against the grain. The grain in the skirt steak is obvious—it looks like big lines running across the meat. Cut the slices perpendicular to those lines, and you're left with very tender, flavorful meat.
1 1/2 pounds skirt steak
1 teaspoon freshly ground black pepper, divided
1/2 teaspoon kosher salt
1 garlic clove
1/2 cup fresh parsley leaves
1/3 cup fresh cilantro leaves
1/3 cup fresh mint leaves
2 tablespoons extra-virgin olive oil
1 tablespoon Dijon mustard
1 tablespoon fresh lime juice
1 1/2 teaspoons drained capers
How to Make It
Let steak stand 30 minutes at room temperature. Sprinkle steak with 1/2 teaspoon pepper and salt.
Preheat grill to high heat.
Place garlic in food processor; process until minced. Add parsley, cilantro, and mint; process until coarsely chopped. Add oil, next 3 ingredients (through capers), and remaining 1/2 teaspoon pepper; process until finely chopped.
Place steak on grill rack coated with cooking spray. Grill 2 minutes; turn steak over. Grill 2 to 3 minutes or until desired degree of doneness. Let stand 5 minutes. Cut steak across grain into thin slices. Serve with sauce.
Kids Can Help: Like with most of my sauces, kids can do practically all the work. They can pick the stems off the herbs or use a child-safe knife to cut them. Kids can also measure out all the ingredients and dump them directly into the food processor.
very simple to make and the chimichuri sauce really brightened up the dish. The sauce had just the right amount of tang to it to compliment the skirt steak perfectly. You could make this blind for guests and be proud. No way you could make a mistake, other than at the grill.
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