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Mark Bittman's Grilled Skirt Steak with Chimichurri Sauce

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rating STORMYGIRL
this is so simple fast and delicious! can do it on the grill or on a grill pan indoors. a great go to recipe for sure
rating PSEIKEL
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Mark Bittman's Grilled Skirt Steak with Chimichurri Sauce

  • fast FAST
  • staff favorite STAFF FAVORITE
TOTAL TIME: 25 MIN
SERVES: 8
New York Times columnist Mark Bittman uses this tangy, salsa-esque Argentinean sauce as a complement to rich skirt steak.
ingredients
  • 2 cups chopped parsley
  • 2/3 cup extra-virgin olive oil
  • 6 tablespoons fresh lemon juice
  • 2 tablespoons minced garlic
  • 2 teaspoons crushed red pepper
  • Salt and freshly ground pepper
  • 4 pounds skirt steak
directions
  1. Light a grill. In a bowl, mix the parsley, olive oil, lemon juice, garlic and crushed red pepper; season with salt and pepper.
  2. Season the skirt steak with salt and pepper and grill over a hot fire until the meat is charred on the outside and rare within, about 2 minutes per side. Transfer to a carving board and let rest for 5 minutes. Thinly slice the steak across the grain. Serve right away, passing the chimichurri sauce at the table.
Search for easy-to-find plummy, earthy malbec
Recipe by Mark Bittman
From Grilling Guide, Memorial Day Cookout, 30 Best Fast Recipes Ever
This recipe originally appeared in September, 2004.