-
1
Note the steak requires a minimum of 12 hours marinating time, so plan ahead.
-
2
1.
-
3
Combine the ingredients for the dry rub (everything except the steak) in a ramekin or small mixing bowl.
-
4
Apply and rub into both sides of the skirt steak.
-
5
Set aside.
-
6
2.
-
7
In the bowl of a food processor, place the parsley, garlic, and onion.
-
8
Pulse until finely chopped, about 15 pulses.
-
9
3.
-
10
Add the remaining sauce ingredients and pulse to combine, about 6-8 pulses.
-
11
4.
-
12
Transfer 1/2 of the chimichurri into a large Ziploc bag and add the rubbed skirt steak.
-
13
Seal the bag.
-
14
Allow the steak to marinate in the fridge for 12-24 hours.
-
15
Place the remaining portion of the chimichurri in a glass container with a lid, or Ziploc and place in the refrigerator to allow the flavors to marry.
-
16
5.
-
17
Thirty minutes before cooking, remove both the chimichurri steak and the separate marinade from the refrigerator; allow to sit at room temperature.
-
18
6.
-
19
Heat a grill or grill pan to high.
-
20
Lightly coat the grates with oil.
-
21
Cook the steaks for 2 minutes per side for medium rare.
-
22
Remove the steaks from the grill and allow to rest for 4-5 minutes before slicing.
-
23
7.
-
24
Slice the steak against the grain.
-
25
Serve with reserved chimichurri sauce and optional garnishes.
-
26
Notes: 1.
-
27
If you do not have a food processor you can finely dice the parsley and mince the garlic.
-
28
Place in a small mixing bowl.
-
29
Add the remaining chimichurri ingredients and mix well.
-
30
2.
-
31
Chimichurri can be prepared and stored in an airtight container in the refrigerator for up to 2 days in advance.
-
32
3.
-
33
I like my chimichurri on the chunky side, if you want a smoother chimichurri simply process more until desired consistency is achieved.
