Prep 15 mins
Cook 5 mins
This is a great recipe from Ingrid Hoffmann.
For Chimichurri Sauce
- 1⁄2 cup red wine vinegar
- 2 tablespoons fresh lemon juice (from 1/2 lemon)
- 3⁄4 cup chopped fresh flat-leaf parsley
- 3 tablespoons chopped fresh oregano leaves
- 2 garlic cloves, roughly chopped
- 1⁄3 cup olive oil
- 1⁄8 teaspoon red pepper flakes
- salt and pepper
- 3 lbs skirt steaks
- 3 tablespoons olive oil
- Make Chimichurri:.
- Place the vinegar, lemon juice, parsley, oregano, and garlic in a blender and puree.
- With the motor running, add the olive oil, blending until the sauce comes together.
- Add the red pepper flakes and salt and pepper, to taste.
- Place in an airtight container and refrigerate for up to 1 day.
- Serve at room temperature.
- For the Steak:.
- Rub the steaks with the olive oil and season them with salt. Grill the steaks on medium-high heat for 3 to 4 minutes on each side for a medium-rare to medium, or longer for medium-well or well done.
- Serve topped with Chimichurri Sauce.
We made this today to the T and enjoyed it. We grilled the skirt steak for five minutes on each side, resulting in a medium steak. I thought the chimichurri sauce tasted a tad too strong of vinegar, but my husband disagreed and said he wouldn't change a thing. Bottomline: if you are not a fan of a strong vinegar taste, you should reduce the vinegar to a third or quarter cup. Thanks for sharing!
We really enjoyed this! I didn't have any skirt steak on hand, so I used some hanger steak that I had in the fridge (I cut it into chunks before grilling it). I served this with pinto beans, Mexican rice and some leftover pico de gallo that I needed to use up, which made a nice filling meal. The chimichurri sauce complemented the grilled meat perfectly, too. Thanks for posting!
Wordeful! It was also my first time tasted chimichurri sauce and I'm glad I did. Thanks for sharing!