Grilled Skirt Steak with Chimichurri

Name: Grilled Skirt Steak with Chimichurri
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 6 cloves garlic, crushed; 1 lime, juiced; 1 cup low-sodium soy sauce; 1/2 cup sherry vinegar; 1/4 cup honey; 5 sprigs fresh thyme; 1 (1-pound) skirt steak; 2 tablespoons kosher salt; freshly ground black pepper, to taste; 1/2 cup extra-virgin olive oil; 1/2 cup rough chopped parsley; 5 cloves garlic, minced; 1 shallot, chopped; 1/2 teaspoon fresh or dry oregano; 1 jalapeño, seeded and diced; 4 tablespoons red wine vinegar or Champagne vinegar; 3/4 cup extra-virgin olive oil; salt and freshly ground black pepper, to taste

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Prep Time: 20 minutes

Cook Time: 10 minutes

Total: 30 minutes

Author : Sean Thompson

date night dinner entertaining

Instructions

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Step 1

Marinate the steak:

Step 2

In a nonreactive container, combine the garlic, lime juice, soy sauce, vinegar, honey and thyme, and stir to combine well.

Step 3

Place the steak in the marinade, cover and refrigerate for 4 to 5 hours.

Step 4

Grill the steak:

Step 5

Preheat grill to medium-high heat.

Step 6

Pull meat out and let rest for 30 minutes at room temperature. Season with kosher salt.

Step 7

On a preheated grill, place the steak on lightly oiled grates.

Step 8

Once you have nice color on one side, flip the steak and cook until it reaches an internal temperature of 135 F.

Step 9

Let the meat rest for roughly 4 minutes.

Step 10

Make the chimichurri:

Step 11

Combine all ingredients to form a salsa-like consistency. Season with salt and pepper.

Step 12

To serve:

Step 13

Thinly slice the skirt steak against the grain, finish with olive oil and cracked pepper, and serve with chimichurri on the side.

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