A garlic marinade infuses grilled skirt steak topped with a garlic and herb chimichurri sauce tossed with fresh cut tomatoes and red onions and spooned on top of the grilled steak.
Course Main Course
Cuisine Argentinian
Keyword skirt steak
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Marinating Time 4 hourshours
Total Time 4 hourshours20 minutesminutes
Servings 6
Calories 654kcal
Ingredients
For the Skirt Steak
2poundsskirt steak
6garlic cloves, chopped
1tablespoonkosher salt
2tablespoonsfresh oregano leaves
½cupred wine vinegar
⅔cupextra-virgin olive oil
4cupsripe tomatoes, sliced
½red onion, thinly sliced
For the Chimichurri Sauce
1cupfresh Italian parsley leaves
¼cupfresh oregano leaves
3green onions
3garlic cloves
½teaspoonred pepper flakes
½cupextra-virgin olive oil
¼cupred wine vinegar
3tablespoonsfresh lemon juice
Kosher salt
Instructions
Place the meat in a plastic gallon freezer bag and add the garlic, salt, oregano, vinegar, and olive oil. Seal the bag and massage the ingredients together and into the meat. Marinate in the refrigerator for at least 4 hours up to overnight.
To make the chimichurri sauce: Finely mince the parsley, oregano, green onions, and garlic. Combine them in a medium bowl with the red pepper flakes, olive oil, vinegar, and lemon juice. Mix well and season with the kosher salt and add more to taste. Make a day ahead and store in the refrigerator until ready to serve.
Preheat the grill to high. Pull the steaks and allow them to rest at room temperature for 30 minutes. Pull the steaks from the marinade and place them on the hot grill. Baste the steaks with the remaining marinade and grill for 3-5 minutes on each side for medium rare, or until steaks come to 125°F. Transfer to a plate or cutting board and rest for 10 minutes.
While the meat is resting, place the tomatoes and onion in a medium-sized bowl and add two heaping tablespoons of the chimichurri sauce. Gently toss to coat and transfer to a serving platter.
Slice the steak across the grain and pile it on top of the tomato salad. Drizzle with generous amounts of the chimichurri sauce, and pass at the table for more.