Description
This Brazilian-style skirt steak is perfectly seasoned, marinated to enhance tenderness, and grilled to medium rare perfection. Topped with a vibrant chimichurri sauce, this dish offers bold flavors and juicy texture, making it an ideal main for summer cookouts or a flavorful dinner.
Ingredients
Units
Scale
For the Steak
- 3 pounds skirt steak
- 1/2 tablespoon ground cumin
- 3 teaspoons oregano
- 2 teaspoons ground thyme
- 1 lime (juiced)
- 1/4 cup olive oil
- Coarse salt (such as Kosher salt)
- Fresh cracked black pepper
For the Chimichurri Sauce
- 1 cup flat leaf parsley
- 4 garlic cloves, finely chopped
- 1/2 cup chopped fresh cilantro (about 1/2 small bunch)
- 1 teaspoon coarse salt ½ teaspoon crushed red pepper
- 1 1/2 teaspoons dried oregano
- 1/4 cup red wine vinegar ½ cup extra virgin olive oil
- 4 tablespoons hot water
- Freshly cracked black pepper to taste
Instructions
- Mix the seasonings: Combine ground cumin, oregano, thyme, olive oil, and lime juice in a bowl to create the marinade.
- Prepare the meat: Place the skirt steak in a container suitable for marinating. Rub the seasoning mixture onto both sides of the meat. Season with coarse salt and freshly cracked black pepper.
- Marinate: Cover the container with foil or plastic wrap and refrigerate for at least 1 hour, preferably overnight for maximum flavor and tenderness.
- Bring to room temperature: Remove the steak from the refrigerator and allow it to sit at room temperature for 15-20 minutes, aiding in even cooking.
- Preheat grill or skillet: Prepare your grill or heat a cast iron skillet over medium-high heat until hot. When ready, place the steak on the grill or in the pan.
- Cook the steak: Grill or sear the steak for 3-4 minutes per side for medium rare, adjusting time based on thickness. Use a meat thermometer: 145°F for medium rare, 160°F for medium.
- Rest the meat: Remove the steak from heat, place on a plate, and loosely cover with foil. Let it rest for 5 minutes to allow juices to redistribute.
- Prepare the chimichurri: While resting, mix chopped parsley, garlic, cilantro, salt, red pepper, oregano, red wine vinegar, olive oil, and hot water in a bowl. Season to taste with black pepper.
- Slice and serve: Thinly slice the steak against the grain. Garnish with chimichurri sauce and serve immediately.
Notes
- Double your spices for a more robust marinade flavor.
- Let the steak marinate overnight to maximize tenderness and flavor.
- Use coarse salt such as Kosher salt or Sal Grosso for seasoning.
- Always cut against the grain for tender slices.
- Adjust cooking time based on steak thickness and preferred doneness.
- Use a meat thermometer for precise doneness: 145°F (medium rare), 160°F (medium).
- Allow the steak to rest after cooking to preserve juices.
Nutrition
- Serving Size: 1/4 of recipe (approx. 6 oz steak with sauce)
- Calories: 420 kcal
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 30 g
- Saturated Fat: 4 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 110 mg
