Fresh herbs and garlic in a tangy vinaigrette are an exquisite compliment to Grilled Skirt Steak with Chimichurri. Perfection on your plate and your palate.

Grilled Skirt Steak with Chimichurri
Recipe type: Grilling
Serves: 4
  • 1 bunch flat-leaf parsley (4 ounce) large stems discarded
  • 10 cloves garlic; coarsely chopped
  • 1 medium carrot; coarsely grated
  • 1 Cup extra-virgin olive oil
  • 1/3 Cup distilled white vinegar
  • 1/4 Cup water
  • 1 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper (to 1)
  • Kosher salt, to taste
  • freshly-ground black pepper, to taste
  • 2 pounds skirt steak
  1. In a food processor, finely chop the parsley and garlic. Add the carrot, olive oil, vinegar, water, oregano, crushed red pepper, 1 teaspoon of salt and 1/2 teaspoon of black pepper and process until blended.
  2. Light a grill or preheat the broiler. Generously season the steak with salt and pepper and grill over a hot fire or broil for about 4 minutes per side for medium-rare. Serve the steak with the chimichurri on the side.
Chimichurri, an assertive blend of garlic, parsley, vinegar and crushed red pepper, is Argentina's national steak sauce. The sauce turns up throughout Latin America-at roadside barbecue stalls and in pricey steak palaces, as far south as Tierra del Fuego and as far north as New York. Here it is paired with well-marbled, full-flavored skirt steak, a cut of meat much loved by Miami's Latinos. Don't be alarmed by the seemingly enormous quantity of garlic; the parsley acts as a breath freshener.

This dish is commonly known as Churrasco con Chimichurri, and is a widely respected dish that can be served by different chefs in different ways.

Wine Recommendation: Grilled beef points to a substantial red, but the sharp sauce narrows the choice to a red with a youthful bite of its own. Go for a Chilean Cabernet, such as the 1996 Montgras Reserva or the 1994 Cousino Macul Antiguas Reserva.

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