Back to Skirt Steak with Chimichurri Sauce All Reviews for Skirt Steak with Chimichurri Sauce - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary Servings: 4 Fried Oysters

Ingredients For the Steak 2 1/2 pounds skirt steak 1 tablespoon olive oil, plus more for grill pan 2 cloves garlic, crushed 3 sprigs flat-leaf parsley 2 large ripe tomatoes, cut into wedges, for serving (optional) 1 small red onion, thinly sliced, for serving (optional) 1 bunch watercress, washed, dried, and coarsely chopped, for serving (optional) Sea salt and freshly ground black pepper For the Chimichurri Sauce 1 cup olive oil 1/4 cup white vinegar 2 cloves garlic, finely chopped 1 small bunch flat-leaf parsley, leaves removed and chopped 1 small white onion, finely chopped (about 1/4 cup) 1 tablespoon smoked Spanish paprika 1 teaspoon dried oregano Sea salt and freshly ground black pepper

Gallery Read the full recipe after the video.

Recipe Summary Servings: 4 Fried Oysters

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Fried Oysters

Fried Oysters

Ingredients

Ingredients

  • 2 1/2 pounds skirt steak 1 tablespoon olive oil, plus more for grill pan 2 cloves garlic, crushed 3 sprigs flat-leaf parsley 2 large ripe tomatoes, cut into wedges, for serving (optional) 1 small red onion, thinly sliced, for serving (optional) 1 bunch watercress, washed, dried, and coarsely chopped, for serving (optional) Sea salt and freshly ground black pepper

  • 1 cup olive oil 1/4 cup white vinegar 2 cloves garlic, finely chopped 1 small bunch flat-leaf parsley, leaves removed and chopped 1 small white onion, finely chopped (about 1/4 cup) 1 tablespoon smoked Spanish paprika 1 teaspoon dried oregano Sea salt and freshly ground black pepper

Directions

Prepare chimichurri sauce: Combine all chimichurri ingredients in the bowl of a food processor. Process 1 minute; season with salt and pepper. Chimichurri sauce may be stored in a covered container in the refrigerator for up to 1 week.

Prepare steak: Pound skirt steak flat with a meat pounder. Transfer steaks to a shallow dish. Add 1 tablespoon oil, garlic, and parsley; turn steaks to coat. Marinate in refrigerator at least 2 hours and up to overnight.

Preheat a grill pan. Brush grill pan with oil. Remove steaks from marinade, and season with salt and pepper. Place steaks on grill, and cook 2 to 3 minutes. Turn, and continue cooking to desired degree of doneness. Transfer steaks to a cutting board; let stand 10 minutes.

Thinly slice steaks crosswise. Divide evenly between 4 plates and drizzle with chimichurri sauce. Serve with tomato wedges, onion, and watercress.

Reviews (3)

 Add Rating & Review     5 Ratings   5 star values:        0    4 star values:        0    3 star values:        1    2 star values:        3    1 star values:        1

Reviews (3)

Add Rating & Review     5 Ratings   5 star values:        0    4 star values:        0    3 star values:        1    2 star values:        3    1 star values:        1

Add Rating & Review

5 Ratings 5 star values: 0 4 star values: 0 3 star values: 1 2 star values: 3 1 star values: 1

5 Ratings 5 star values: 0 4 star values: 0 3 star values: 1 2 star values: 3 1 star values: 1

5 Ratings 5 star values: 0 4 star values: 0 3 star values: 1 2 star values: 3 1 star values: 1

  • 5 star values: 0 4 star values: 0 3 star values: 1 2 star values: 3 1 star values: 1

    Martha Stewart Member     Rating: Unrated       04/26/2011   This was AWFUL! This was my second attempt at skirt steak -- never again. Even though I pounded it thin, marinated and cut it exactly as directed, it was barely edible -- chewy and tough. The chimichurri was very tasty, and next time I will make the sauce but serve it with a grilled siroin steak instead.  

Martha Stewart Member     Rating: Unrated       10/12/2008   My husband and I servd this at one of our dinner parties. Needless to say, it was a huge success!! It is one of our signature dishes. It is delicious. This is a perfect dish for a fun outdoor dinner party!! Even our smal children love this dish!!!!  

Martha Stewart Member     Rating: Unrated       01/10/2008   I tried this and didn't care for it...the vinegar was over powering. Next time I think I will try lemon juice instead. I found this recipe: 1/2 cup olive oil 2 tablespoons fresh lemon juice 1/3 cup minced fresh parsley 1 clove garlic 2 minced shallots 1 teaspoon minced basil, thyme or oregano, or mixture Salt and pepper to taste

    Martha Stewart Member

    Rating: Unrated 04/26/2011

This was AWFUL! This was my second attempt at skirt steak – never again. Even though I pounded it thin, marinated and cut it exactly as directed, it was barely edible – chewy and tough. The chimichurri was very tasty, and next time I will make the sauce but serve it with a grilled siroin steak instead.

Rating: Unrated

Rating: Unrated 10/12/2008

My husband and I servd this at one of our dinner parties. Needless to say, it was a huge success!! It is one of our signature dishes. It is delicious. This is a perfect dish for a fun outdoor dinner party!! Even our smal children love this dish!!!!

Rating: Unrated 01/10/2008

I tried this and didn’t care for it…the vinegar was over powering. Next time I think I will try lemon juice instead. I found this recipe: 1/2 cup olive oil 2 tablespoons fresh lemon juice 1/3 cup minced fresh parsley 1 clove garlic 2 minced shallots 1 teaspoon minced basil, thyme or oregano, or mixture Salt and pepper to taste

All Reviews for Skirt Steak with Chimichurri Sauce

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Skirt Steak with Chimichurri Sauce

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest