Active Time: 20 MinsTotal Time20 Mins
Yield:
Yield: : serves 4 (serving size: 3 oz. steak, 2 tbsp. chimichurri)
Skirt steak is a super flavorful cut of beef, though not necessarily the most tender. This simple recipe makes the most of it, with an herby sauce that balances the bold beefiness. It’s easy enough for a weeknight, but can be gussied up for company—try it with a side of fresh asparagus. If your cut is particularly thick, transfer it to a 350º oven and check every few minutes with a meat thermometer. Flat iron or flank steak also work.
Ingredients
- 1(1-lb.) skirt steak (about 1-in. thick)
- 1 teaspoon kosher salt, divided
- 3/4 teaspoon black pepper, divided
- 1 1/2 tablespoons canola oil
- 1/3 cup extra-virgin olive oil
- 1/4 cup finely chopped fresh flat-leaf parsley
- 1/4 cup finely chopped fresh cilantro
- 2 tablespoons chopped fresh mint
- 1 1/2 tablespoons finely chopped unseeded red Fresno chile (from 1 [1-oz.] chile)
- 1 tablespoon minced garlic (from 3 medium garlic cloves)
Nutritional Information
- Calories 390
- Fat 32g
- Satfat 6g
- Unsatfat 24g
- Protein 25g
- Carbohydrate 2g
- Fiber 1g
- Sugars 1g
- Added sugars 0g
- Sodium 560mg
- Calcium 2% DV
- Potassium 9% DV
- Calories 390
- Fat 32g
- Satfat 6g
- Unsatfat 24g
- Protein 25g
- Carbohydrate 2g
- Fiber 1g
- Sugars 1g
- Added sugars 0g
- Sodium 560mg
- Calcium 2% DV
- Potassium 9% DV
How to Make It
Step 1
Sprinkle steak evenly with 1/2 teaspoon each of the salt and black pepper. Heat canola oil in a large cast-iron skillet over high. Add steak; cook until deeply browned on both sides and until desired degree of doneness, about 4 minutes per side for medium (135ºF). Transfer steak to a cutting board; let rest 5 to 10 minutes.
Step 2
Stir together olive oil, parsley, cilantro, mint, chile, garlic, and remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper in a bowl. Cut steak on the bias into 1/2-inch-thick slices. Serve alongside sauce.
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