Follow these steps for perfect results
red wine vinegar
fresh lemon juice
from 1/2 lemon
fresh flat-leaf parsley
chopped
fresh oregano leaves
chopped
garlic cloves
roughly chopped
olive oil
red pepper flakes
salt
pepper
skirt steaks
olive oil
salt
Prepare the chimichurri sauce.
Place red wine vinegar, lemon juice, parsley, oregano, and garlic in a blender.
Puree the ingredients until smooth.
With the blender running, gradually add olive oil until the sauce emulsifies.
Stir in red pepper flakes, salt, and pepper to taste.
Transfer the chimichurri to an airtight container.
Refrigerate the chimichurri for at least 30 minutes to allow flavors to meld, up to 1 day.
Prepare the skirt steaks.
Rub both sides of the skirt steaks with olive oil.
Season generously with salt.
Preheat grill to medium-high heat.
Grill the skirt steaks for 3-4 minutes per side for medium-rare to medium.
For medium-well or well-done, grill longer, adjusting based on thickness and desired doneness.
Remove the steaks from the grill and let rest for a few minutes.
Serve the grilled steaks immediately, topped with a generous amount of chimichurri sauce.
Expert advice for the best results
Marinate the steak for a few hours before grilling for added flavor.
Adjust the amount of red pepper flakes in the chimichurri to your preferred spice level.
Allow the steak to rest for a few minutes after grilling to allow the juices to redistribute.
Everything you need to know before you start
15 minutes
Chimichurri can be made 1 day in advance.
Serve steak sliced on a platter with chimichurri drizzled over the top. Garnish with fresh parsley.
Serve with grilled vegetables.
Serve with rice and beans.
Serve with a side salad.
A classic pairing with Argentinean steak.
A balanced beer that complements the richness of the steak.
Discover the story behind this recipe
Barbecue, or 'asado,' is a central part of Argentinean culture and social gatherings.
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