Behind the Recipes
Grilled Skirt Steak with Chimichurri Salsa by Chef Aaròn Sanchez
Makes 3 to 4 servings
INGREDIENTS:
1 (1 1/2 to 2 lbs.) skirt steak
1/4 Cup distilled white vinegar
2 jalapenos, roughly chopped
4 cloves garlic
4 bay leaves
1/2 Cup Italian parsley, freshly chopped
1/2 Cup cilantro, freshly chopped
1/2 Cup oregano, freshly chopped
1/3 Cup extra-virgin olive oil
Salt and pepper
PREPARATION:
1. Preheat a grill or broiler to high.
2. In a blender, combine vinegar, jalapeno, garlic, and bay leaves and purèe until smooth. Transfer to a bowl and add the herbs. Whisk in the olive oil and season with salt and pepper. Mix well and set aside.
3. Season the flank steak with olive oil, salt, and pepper. Grill/broil the steak for 2 to 3 minutes per side for medium rare. Let rest briefly.
4. Slice the steak thinly, across the grain on the bias, and serve with the chimichurri sauce.
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