Get a simple, affordable steak fix from the grill

July 29, 2014

By Maria Nelson

No matter who you are or where you live at one point or another during the dog days of summer, your mind will turn at some point toward grilling.
Regardless of what you cook, be it strictly vegetables or meat or some amalgamation of both, the undeniable allure of cooking over flame is a strong one.
Steak, grilled to crispy outer deliciousness with a meltingly soft interior is often, for us, the way to go. A naturally easy and delicious way to grill most always involves minimal prep of both meat and marinade, allowing the delicious flavors of both shine through.


Grilled skirt steak with chimichurri is a simple, and affordable way to get your steak fix that involves little time in the kitchen and even less time on the grill. A staple of Argentinian cuisine, chimichurri sauce features bright and fresh flavors, and goes exceptionally well with steak of all stripes. Skirt steak is traditional but any favorite cut will do.
To up the ante a bit, you could serve this with some blue cheese or goat cheese crumbles. Roasted tomatoes, garlic mashed potatoes or grilled Elote corn would be an excellent accompaniment and a perfect way to enjoy summer’s bountiful produce.

 

Grilled skirt steak with chimichurri

For the steak

  • 1 1/2 pounds skirt steak, trimmed
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • Pepper to taste
  • 1/3 cup chimichurri sauce

For the chimichurri

  • 1/2 cup red wine or balsamic vinegar
  • 2 large shallots, minced
  • 4 cloves garlic
  • 1/2 teaspoon kosher salt
  • 1 Serrano chili finely diced
  • 1 cup flat leaf parsley, minced
  • 2 cups fresh cilantro, minced
  • 1/3 cup fresh oregano minced
  • 3/4 cup extra virgin olive oil

Preparation
Rub the steak with olive oil, salt and pepper and let sit at room temperature for 30 minutes. While steak rests prepare the chimichurri.
Combine the vinegar, shallots, garlic, salt and chili in a small bowl and let sit for 10 minutes. Meanwhile, chop the parsley, cilantro, and oregano. Add to the vinegar mixture, and then add the oil and stir to combine. Set aside.
Brush grill grates with oil, and grill steak over high flame or high heat on a charcoal grill, 4-5 minutes per side for medium rare. Remove from heat and allow to steak to sit for 5 minutes. Slice meat thinly, diagonally against the grain. Serve with a generous dollop of chimichurri sauce.

Maria Nelson is a blogger and food photographer living in Issaquah. Her work has been featured in The Huffington Post, Relish Magazine, Buzz Feed, Daily Candy and other online publications. Find her at www.pinkpatisserie.blogspot.com.

Bookmark and Share
Other Stories of Interest: , , , , ,

Comments

Got something to say?

Before you comment, please note:

  • These comments are moderated.
  • Comments should be relevant to the topic at hand and contribute to its discussion.
  • Personal attacks and/or excessive profanity will not be tolerated and such comments will not be approved.
  • This is not your personal chat room or forum, so please stay on topic.