Ingredients
Scale
For the Skirt Steak Marinade:
- 1 lb (450g) skirt steak
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon lime juice (freshly squeezed)
- 1 tablespoon soy sauce (halal)
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- ½ teaspoon chili powder (optional for heat)
- Salt and black pepper to taste
For the Chimichurri Sauce:
- 1 cup fresh parsley, finely chopped
- ½ cup fresh cilantro, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons red wine vinegar (or apple cider vinegar for a milder flavor)
- ½ cup olive oil
- 1 tablespoon lemon juice
- ½ teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
Ingredient Highlights
- Skirt Steak: This cut of beef is known for its intense beefy flavor and natural tenderness when marinated and cooked properly. It’s perfect for grilling or pan-searing.
- Olive Oil: Used in both the marinade and chimichurri sauce, olive oil adds richness and helps tenderize the meat.
- Garlic and Spices: The marinade uses garlic and a blend of warm spices like cumin, paprika, and coriander, which work together to create an aromatic base for the steak.
- Fresh Herbs: The chimichurri sauce is made with fresh parsley and cilantro, giving it a bright, herbaceous flavor that pairs beautifully with the rich steak.
- Vinegar: The vinegar in the chimichurri sauce adds acidity, which cuts through the richness of the steak and balances out the flavors.
Instructions
Prepare the Skirt Steak Marinade:
- Prepare the Marinade: In a small bowl, combine olive oil, minced garlic, lime juice, soy sauce, cumin, paprika, coriander, chili powder (if using), salt, and pepper. Whisk until well combined.
- Marinate the Steak: Place the skirt steak in a shallow dish or a resealable plastic bag. Pour the marinade over the steak, making sure it is evenly coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or up to overnight for maximum flavor.
Prepare the Chimichurri Sauce:
- Make the Chimichurri: While the steak is marinating, make the chimichurri sauce. In a small bowl, combine the finely chopped parsley, cilantro, garlic, red wine vinegar, olive oil, lemon juice, red pepper flakes (if using), and salt and pepper to taste. Mix until the herbs are evenly coated in the oil and vinegar. Set aside to allow the flavors to meld together.
Cook the Skirt Steak:
- Preheat the Grill or Pan: If using a grill, preheat to medium-high heat. If pan-searing, heat a large cast-iron skillet or grill pan over medium-high heat and add a small amount of olive oil.
- Cook the Steak: Remove the steak from the marinade and let it come to room temperature for a few minutes before cooking. Place the skirt steak on the grill or skillet. Cook for 4-5 minutes per side for medium-rare, or longer if you prefer your steak more well-done. Skirt steak is best when cooked quickly over high heat to preserve its tenderness.
- Rest the Steak: Once the steak is cooked to your desired doneness, remove it from the heat and let it rest for 5-10 minutes. This allows the juices to redistribute, ensuring a juicy and tender steak.
Slice and Serve:
- Slice the Steak: After resting, slice the skirt steak against the grain into thin strips. This ensures that the steak remains tender and easy to chew.
- Serve with Chimichurri: Spoon a generous amount of chimichurri sauce over the sliced steak. Serve immediately with your favorite sides, such as grilled vegetables, rice, or a fresh salad.
- Prep Time: 15 minutes
Nutrition
- Serving Size: 4
- Calories: 400
- Fat: 30g
- Carbohydrates: 8g
- Protein: 30g