Grilled Skirt Steak with Chimichurri

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

Americas
Argentina
Main course
Spicy
Gluten-free

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