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A perfectly seared skirt steak served over steaming rice and topped with fresh chimichurri sauce creates an irresistible combination of flavors and textures. This approachable yet impressive dish delivers restaurant-quality results while being simple enough for any home kitchen.
Key Ingredients
- Skirt steak: Select a well-marbled cut with even thickness
- Cilantro: Fresh, bright green bunches without wilting
- Italian parsley: Look for crisp, dark green leaves
- Red wine vinegar: Pure, traditionally fermented variety
- Fresh garlic: Plump, firm whole heads
- Shallots: Medium sized with intact skins
- Olive oil: High-quality extra virgin
- Red chile: Fresh Fresno or red jalapeño
Recipe Method
- Prepare the Steak:
- Thoroughly dry the meat and season generously. Rest for 20 minutes at room temperature.
- Start the Sauce:
- Combine minced garlic, shallot, vinegar and salt. Let stand 10 minutes.
- Process Herbs:
- Finely chop the cilantro and parsley, discarding tough stems. Mince the chile.
- Finish Chimichurri:
- Mix herbs and chile into the garlic mixture. Whisk in olive oil gradually.
- Cook the Steak:
- Sear in very hot cast iron, 3 minutes per side. Rest before slicing.
- Serve:
- Layer rice, thinly sliced meat, and generous chimichurri.
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Selecting Quality Meat
When choosing skirt steak, look for pieces with consistent marbling and thickness. Avoid cuts with excess connective tissue or silver skin. Quality meat will have a bright red color and slight firmness when pressed.
Making Perfect Chimichurri
A properly made chimichurri sauce balances herbs, acid, and oil while complementing the rich meat. Make extra to keep on hand - the flavors develop nicely over a day or two in the refrigerator.
Temperature Guide
For ideal medium-rare doneness, cook until internal temperature reaches 125°F. During the resting period, temperature will rise to 130-135°F, ensuring perfectly cooked meat.
Storage Instructions
Store leftover meat and sauce separately in sealed containers. Chimichurri keeps up to 5 days refrigerated. Gently reheat steak or enjoy chilled in salads.
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Frequently Asked Questions
- → How should I cut the skirt steak for this recipe?
- To keep it tender, slice the steak thin and against the grain.
- → Can I prepare the chimichurri in advance?
- Absolutely! You can make it up to 3 days early and keep it in the fridge.
- → What’s a good swap if I can’t find skirt steak?
- Flank steak, hanger steak, or flat iron are great alternatives.
- → How can I know when the steak is done cooking?
- For medium-rare, aim for 125-130°F internally—it’ll rise a few degrees as it rests.
- → What can I use instead of white rice?
- Cauliflower rice, quinoa, or roasted plantains make excellent substitutes.