Recipe: Skirt Steak with Chimichurri Sauce

skirt steak

(Image: Finecooking.com)

Prep Time: 30 minutes
Servings: 4

INGREDIENTS

Sauce
1/4 cup extra-virgin olive oil
2 cups fresh parsley, finely chopped
3 tablespoons fresh oregano, finely chopped
2 tablespoons red wine vinegar
2 cloves garlic, minced
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Steak
11/2 pounds skirt steak, 1/2-inch thick, trimmed fat and cut into 4 equal pieces
1 tablespoon virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

DIRECTIONS

1. For the sauce, mix oil, parsley, oregano, vinegar, garlic, red pepper flakes, salt, and pepper in a bowl; set aside.

2. For the steak, heat a large heavy skillet over high heat until very hot. Brush steak with oil and season with salt and pepper. Add steak to pan, reduce heat to medium-high, and sear until done to taste, about 3 minutes per side for medium rare.

3. Transfer steak to a cutting board and let stand 5 minutes. Thinly slice across the grain. Stir sauce again and serve steak with sauce on the side.

TIP: Salting before cooking allows the salt to combine with released juices to form a crust that accentuates flavors.

Bon appetit!

Recipe source: The New Atkins Cookbook

 

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