Skirt Steak with Chimichurri
Serves
6
Total Time
1hrs 28mins
Calories
470
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 i...
- Red bell pepper1coarsely chopped
- Garlic clove4
- Cilantro30 g
- Fresh parsley60 g
- Red wine vinegar240 ml
- Orange juice120 ml
- Olive oil60 ml
- Salt½ teaspoon
- Steak910 g
Ingredients
- 1. Add red bell pepper, garlic clove, cilantro and fresh parsley to a clean food processor bowl
- 2. Blitz briefly
- 3. Transfer the pepper-herb mixture into a medium bowl
- 4. Add red wine vinegar, orange juice, olive oil and salt to the medium bowl and stir until combined
- 5. Add steak to a clean large resealable plastic bag
- 6. Transfer half of the chimichurri sauce to beef and reserve the rest
- 7. Marinate in fridge - approx 30 min
- 8. Take the steaks in the bag out of the fridge at least 30 minutes before you’re ready to cook them so as to remove some of the chill
- 9. Heat a cast iron pan or the grill to high heat
- 10. Add the steaks and sear, cooking on each side three to five minutes or until the steak reaches an internal temp of 118 to 120 for a medium rare
- 11. Remove the steak from the pan and let rest - 5 min
- 12. Slice the steak
- 13. Spread some of the chimichurri on top of the steak, and serve some on the side
Method
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