Name: Grilled Skirt Steak with Chimichurri
Yield: 4 Servings
Cuisine: Argentinan
Ingredients: Salt and freshly ground black peppercorns; 1 tsp sweet paprika; ½ cup (4 fl oz/125 ml) red wine vinegar; 1 tsp dried oregano; 1 skirt steak, about 3 lb (1.5 kg); ¼ tsp chile flakes, or to taste; 1 cup (1 oz/30 g) fresh flat-leaf parsley leaves; ½ cup (4 fl oz/125 ml) olive oil, plus more for brushing; 4 cloves garlic, minced

Preparation info

4
Servings

Difficulty
Easy

Appears in

Cooking with Spice

By Jennifer Newens

Published 2013

About

Chimichurri is as ubiquitous in Argentina as is tomato ketchup in North America—it is seen everywhere. While essentially a garlic and fresh herb salsa, Argentinian cooks customize their own versions with paprika or chile powder and spicy chile flakes, depending on their preference for heat.

Ingredients

1 cup (1 oz/30 g) fresh flat-leaf parsley leaves
½

Method

In a food processor, combine parsley, vinegar, garlic, oregano, paprika, chile flakes, ½ teaspoon salt, and ¼ teaspoon pepper and process until parsley and garlic are uniformly minced, about 10 seconds. Tr

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Grilled Skirt Steak with Chimichurri

Ingredients

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