Add the Flavors of Argentina to Skirt Steak — Carol Ann’s Grilled Skirt Steak with Chimichurri Sauce.

Beef is getting a bit pricey. If you are craving beef, but don’t want to spend the big bucks, give skirt steak a try. Since skirt steak is a lean cut of meat, purchase Choice or Prime graded beef. If your supermarket sells Select-graded skirt steak, pass. 

Skirt steak should be marinated to tenderize it with a marinade that includes both vinegar and citrus. It should be cooked quickly over a high heat to a temperature of 130 to 135 degrees F. It is best served medium rare; overcooked skirt steak will be tough. It is also important to slice skirt steak across the grain.

I like serving my skirt steak with a chimichurri sauce. Originating in Argentina, chimichurri is a thick sauce made from parsley, oregano, onion, and garlic. It is as popular in Argentina as ketchup is in our country. Chimichurri has a fresh, tangy flavor, and Argentinians traditionally serve it with steak. It is also a delicious with chicken, fish, and veggies; and you can use as a condiment in sandwiches just like you would ketchup. Normally made with parsley, I like making my chimichurri sauce with a combination of cilantro and parsley. If members of your family don’t care for cilantro, just use parsley.  

For the skirt steak:

• ⅓ cup extra virgin olive oil

• ⅓ cup soy sauce

• ⅓ cup lime juice

• ¼ cup balsamic vinegar

• 2 tablespoons Worcestershire® sauce

• 1 tablespoon garlic, minced

• 2 tablespoons brown sugar

• ½ teaspoon salt

• ½ teaspoon large grind black pepper

• Pinch crushed red pepper flakes

• 1 to 2 pounds skirt steak

In a blender, place olive oil, soy sauce, lime juice, vinegar, Worcestershire®, garlic, brown sugar, salt, pepper, and crushed red pepper flakes and purée. Place skirt steak in a baking dish and pour marinade over steak. Using a fork, pierce meat so that marinade soaks in. Marinate steak for at least 30 minutes but no longer than 6 hours, turning occasionally and piercing meat with a fork.

Let steak sit at room temperature for 30 minutes before cooking. Preheat the grill to a high heat, 550 degrees F. Remove meat from marinade and grill 2 to 3 minutes per side. Grilling time depends upon thickness of steak. Grill to an internal temperature of 130 to 135 degrees F. Shirt steak should be cooked medium rare.

Place steak on a cutting board and let sit 10 minutes before slicing. Skirt steak must be cut across the grain. The little lines running across the steak is the grain. Position your knife perpendicular to the grain and slice into thin slices. 

For the chimichurri sauce:

• 1 cup fresh cilantro, stems and leaves, packed tightly

• 1 cup fresh parsley, stems and leaves, packed tightly

• 2 teaspoons garlic, minced

• 1 teaspoon crushed red pepper flakes

• ½ teaspoon dried oregano leaves

• ½ teaspoon salt

• 2 tablespoons red wine vinegar

• ½ cup extra virgin olive oil, plus more if needed

In a blender or food processor, place cilantro, parsley, garlic, red pepper flakes, oregano, salt, red wine vinegar, and olive oil and process to combine. Add additional olive oil if sauce is not the thickness you desire. Let the sauce sit 30 minutes before serving to allow flavors to blend.

To serve: Place chimichurri sauce in a small bowl and serve on the side.

Tips on shopping for fresh herbs: Select fresh herbs with even green color and no signs of wilting, yellowing, or insect damage. Fresh herbs should be washed before using. After washing, pat dry with paper towels.

Tips on storing fresh  herbs: To help prolong the life of some herbs, place them in a glass of water, stems down, cover with a reusable, eco-friendly produce storage bag or a plastic bag, secure the glass with a rubber band, and refrigerate. Change the water every 2 days. This works nicely with basil, cilantro, mint, and parsley.

Carol Ann

Carol Ann Kates is the award-winning author of cookbook, Secret Recipes from the Corner Market and Grocery Shopping Secrets. She’s an expert in how to shop, select, and store produce for maximizing home cooking outcomes and minimizing time and money spent. As a former supermarket and deli operator, Carol Ann shares grocery-insider wisdom—the same expertise you used to receive when patronizing a mom-and-pop establishment. Contact her at CarolAnn@CarolAnnKates.com and explore her website, www.CarolAnnKates.com.

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