2tspred pepper flakescan use 1 fresh jalapeno instead
2Tablespoonsdried oregano
¼cupred wine vinegar
1tspsalt
½tsppepper
⅓Cupolive oil
¼Cupcilantrooptional
Skirt Steak Ingredients
1PoundSkirt steakIf the skirt steak comes in a long strip, cut into 2 or 3 smaller pieces, 5 to 7 inches in length.
1Teaspoonkosher salt
½Teaspoonpepper
2TbspOil
Instructions
Instructions for the the chimichurri sauce
Combine all Chimichurri ingredients except oil in food processor and pulse until a pesto-like consistency is reached.
1 cup flat leafed parsley leaves, 3 cloves garlic, 2 tsp red pepper flakes, 2 Tablespoons dried oregano, 1/4 cup red wine vinegar, 1 tsp salt, 1/2 tsp pepper, 1/4 Cup cilantro, 1/2 Cup ground almonds
Add the oil to the processor and pulse lightly until everything is combined. Let the mixture sit for 20 minutes before using to blend flavors.
1/3 Cup olive oil
If not using with the steak, transfer to an airtight container and refrigerate until ready to use. Will keep 3-4 days.
Instructions for the Skirt Steak
Thoroughly dry the steak, patting dry with paper towels. The drier the steak the better the crusty sear will be. Once dry, season with salt and pepper.
Heat oil in a cast iron skillet until hot and smoking. Place the steak in the pan and press down to get more contact. Sear the first side until browned (2-3 minutes) and then flip and cook another 2-3 minutes.You may need to work in two batches.
2 Tbsp Oil
Allow the steak to rest for 5 minutes and slice across the grain. Serve topped with chimichurri sauce.
Notes
Tips for Cooking Skirt Steak:
Pat the steak dry with paper towels before seasoning or searing to develop a nice crust. Too much moisture will result in steaming the meat rather than searing it.
Skirt steak is thin and only needs a few minutes of cooking to get to medium-rare doneness. Overcooking will result in a very dry and chewy steak.
Use high heat. There is not much fat or connective tissue to break dow in skirt steak. It need to cook fast and hot. Heat the skillet before placing the meat in it.
When you serve the skirt steak make sure to slice across the grain in thin pieces (about 1/4-inch thick)