Skirt Steak with Chimichurri

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recipe by Joanie Simon joaniesimon.com

  • Time icon
    Total Time
    1hr 28mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    482
based on 2 ratings

Skirt steak needs a good acidic marinade for tenderizing and from there, a super duper, searing hot heat! If you can stick to those rules and keep the meat temp to 130F (before carryover) and below, you’ll be impressin’ everyone at your table and takin’ names.

recipe updated Apr 5, 2018

Ingredients

  • Red bell pepper icon
    Red bell pepper
    150g
  • Garlic clove icon
    Garlic clove
    24g
  • Cilantro icon
    Cilantro
    29g
  • Fresh parsley icon
    Fresh parsley
    62g
  • Red wine vinegar icon
    Red wine vinegar
    240ml
  • Orange juice icon
    Orange juice
    120ml
  • Olive oil icon
    Olive oil
    60ml
  • Salt icon
    Salt
    3g
  • Steak icon
    Steak
    x 5

Tools

  • kCook icon Food processor
  • kCook icon Wooden spoon
  • kCook icon Medium bowl
  • kCook icon Work surface
  • kCook icon Large cast iron skillet
  • kCook icon Large resealable plastic bag

Step preview

  1. Get a clean medium bowl
  2. Add coarsely chopped red bell pepper
  3. Add garlic clove
  4. Add cilantro
  5. Add fresh parsley
  6. Blitz briefly
  7. Replace on drop
  8. Add red wine vinegar
  9. Add orange juice
  10. Add olive oil
  11. Add salt
  12. Stir until combined
  13. Add steak to a large resealable plastic bag
  14. Transfer half of sauce to beef and reserve the rest
  15. Marinate in fridge for approx 30min
  16. Place beef on work surface
  17. Heat a large cast iron skillet on high heat
  18. Transfer meat to large cast iron skillet
  19. Cook each side for approx 4min on high heat
  20. Let rest for 5min
  21. Slice
  22. Transfer the rest of sauce to beef
  23. Serve
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