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Juicy, perfectly browned skirt steak piled onto hot rice and drizzled with homemade chimichurri makes a mouthwatering meal that hits all the right notes. This down-to-earth yet fancy dish gives you restaurant-worthy food that's actually doable in your own kitchen.
Essential Ingredients
- Skirt steak: Go for a piece with good fat running through it and uniform thickness
- Cilantro: Pick bunches that look vibrant and aren't droopy
- Italian parsley: Choose bunches with firm, deep green foliage
- Red wine vinegar: Get the naturally fermented kind if possible
- Fresh garlic: Look for tight, heavy bulbs
- Shallots: Pick medium ones with unbroken outer layers
- Olive oil: Splurge on good extra virgin
- Red chile: Try Fresno chiles or red jalapeños
Recipe Method
- Get the Steak Ready:
- Pat the meat completely dry and add plenty of salt. Let it sit out for 20 minutes to warm up.
- Begin the Chimichurri:
- Mix chopped garlic, shallot, vinegar and salt together. Set aside for 10 minutes.
- Handle the Greens:
- Chop cilantro and parsley finely, cutting away woody stems. Dice the chile small.
- Complete the Sauce:
- Add herbs and chile to your garlic mix. Slowly pour in oil while stirring.
- Cook Your Steak:
- Put it in a smoking-hot cast iron pan for 3 minutes each side. Let it rest before cutting.
- Put It All Together:
- Start with rice, add thin meat slices, then spoon lots of chimichurri on top.
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Picking Superior Meat
For skirt steak, try to find pieces with fat scattered throughout and similar thickness all over. Stay away from pieces with too much tough tissue or silvery skin. Good steak should be bright red and feel a bit firm when you touch it.
Nailing Your Chimichurri
A good chimichurri needs the right mix of herbs, tang, and oil to match up with your meaty main dish. Don't worry about making too much - it actually tastes even better after sitting in the fridge for a day or two.
Cooking By Numbers
For that perfect pink middle, cook until the meat hits 125°F inside. While it's resting, the temp will climb to about 130-135°F, giving you that ideal doneness.
Keeping Leftovers
Put extra meat and sauce in different containers with tight lids. The chimichurri stays good for about 5 days in the fridge. You can warm the steak up again or eat it cold in a salad.
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Frequently Asked Questions
- → What's the best way to slice skirt steak?
- Cut it thinly and against the grain for the tenderest pieces.
- → Can I make chimichurri ahead of time?
- Yes, up to 3 days early! Just store it in the fridge.
- → What can I use if skirt steak isn't available?
- Flank, hanger, or flat iron steak works well too.
- → How do I know when the steak is ready?
- For medium-rare, aim for 125-130°F. It’ll keep cooking a bit as it rests.
- → What’s a good substitute for rice?
- You could try quinoa, cauliflower rice, or even roasted plantains.