Pan-Seared Skirt Steak + Chimichurri
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.