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You already know what time it is! It’s recipe time. For a twist on steak night, it’s time to head way, way south of the border, all the way to Argentina. After marinating the skirt steak for four hours, sear it on the grill and serve it alongside the herbaceous and garlicky chimichurri sauce. Mouthwatering Skirt Steak with Chimichurri is a fresher take on traditional steak sauce and allows you to expand your cooking horizons a bit to include other cultures. For extra points, pair with an Argentinian malbec.

Thanks to our friends at Cooking Professionally, Steak Night has a whole new vibe.

Ingredients

For the steak:
• 1/3 cup soy sauce
• 1/3 cup olive oil
• 3 cloves garlic, minced
• 2 limes, juiced
• 1/4 cup cilantro leaves
• 1 teaspoon sesame oil
• sugar, to taste
• red pepper flakes, to taste
• 1 pound skirt steak
For the chimichurri sauce:
• 1/2 onion, roughly chopped
• 1/2 jalapeño, seeds removed and roughly chopped
• 1 clove garlic (whole)
• 1/4 cup cilantro
• 1/4 cup parsley
• 1/2 cup olive oil
• 2 limes, juiced
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon kosher salt

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Directions

Step 1: Combine the soy sauce, olive oil, garlic, lime juice, cilantro, sesame oil, sugar, red pepper flakes in a bowl.

Step 2: Put the steak in a sealable ziplock bag, and add the marinade.

Step 3: Seal the bag, squishing the mixture to fully coat the steak.

Step 4: Refrigerate for 4 hours, taking the steak out of the fridge for 30 minutes before grilling to bring it to room temperature.

Step 5: Preheat the grill to medium-high heat. Once the grill is hot, remove the steak from the marinade and place it on the grill.

Step 6: Grill the steak for 5 minutes per side to the desired doneness.

Step 7: Remove the steak from the grill and place it onto a platter, letting it rest before slicing against the grain.

Step 8: While the steak rests, place the onion, jalepeño, and garlic in a food processor, blending until chopped.

Step 9: Add in the cilantro, parsley, olive oil, lime juice, cumin, coriander, and kosher salt, and blend until it forms a chimichurri.

Step 10: Top the sliced steak with the chimichurri sauce, then serve.