Skirt Steak Chimichurri

How we make it.

1 pound skirt steak

Chimichurri For Dummies (no offense)

1/2 cup parsley, finely chopped
1/2 cup extra virgin olive oil
2 Tablespoons red wine vinegar
1 teaspoon Kosher salt
1 teaspoon red pepper flakes
3 cloves garlic, grated

Oil, salt, pepper and grill ya skirt steak how you like it. Grill it maybe 4 minutes a side until desired doneness. Chop parsley extremely finely. Add to a small bowl. Add olive oil, vinegar, salt, red pepper flakes and garlic, stirring to combine. Serve room temperature or cold over steak or on the side for dipping. You can store in the fridge for up to two days.

Why we make it.

I love a filet or a rib eye, but skirt steak is probably my absolute favorite cut of beef. It isn't as cheap as it used to be, but the quality is worth the higher price. It always has been. Sometimes it can be hard to find, but Whole Foods usually has it so try there first. I won’t tell you what part of the cow it comes from because that might just gross you out to hear about, but skirt steak has a unique texture and flavor for a reason. Unless you are fat grain averse, it’s an absolute treat. Incredibly flavorful though thin, it grills quickly and pairs perfectly with the herbal, acidic, garlicky bite of a chimichurri. This dish is a party maker, for your Saturday night guests or Sunday night self. That's why we make it.