Red meat is very common in the Argentinian diet. Asado (barbecue) is the country’s staple and no one does it better than “los Argentinos”. We don’t eat much red meat in our home any longer, but every now and then my husband and I crave a good piece of steak and skirt steak is always our first choice.
You can marinate skirt steak in just about any store-bought marinade but this recipe is my personal favorite. Trust me you can’t go wrong with simple salt and pepper if you are going to use the chimichurri sauce. It doesn’t need anything else. You can prepare the smoother version (below) and marinate in a plastic baggie. Then drizzle with sauce once served. Served with rice and a nice salad… Absolutely amazing! For this particular dinner, I made a simple salad and roasted sweet potatoes wedges with salt, pepper, and oil.
Prep time: 5 minutes
Cooking time: 10 minutes
The best way to prepare skirt steak, personally, is on the grill.
Preheat grill on high. Cut excess fat from skirt steak. Add salt and pepper to taste. Grill for 3-4 minutes on each side. Set aside for 5 minutes before slicing. Slice across (or against) the grain and serve.
You can use the broiler as well. Just set on high and broil for 5-7 minutes on each side.
Do NOT overcook your skirt steak. It will make the meat tough.
1/2 cup parsley, chopped
4 tablespoons red wine vinegar
1/2 cup olive oil
3 garlic cloves, minced or use garlic press
1 teaspoon crushed red pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
Combine all ingredients and mix with spoon. Allow to sit for 20-30 minutes before using.
You can also place all ingredients in a container and use the immersion blender. This creates a smooth sauce. There is no need to chop the parsley first.