Grilled Beef Skirt Steak with Chimichurri

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Grilled Beef Skirt Steak with Chimichurri
Serving Size:4|Prep Time:15minutes|Cook Time:15minutes
Grilled Beef Skirt Steak with Chimichurri

Ingredients

Chimichurri
  • 1/4 cup minced yellow onion
  • 1/4 cup fresh flat-leaf parsley leaves, chopped
  • 1 1/2 teaspoons fresh oregano chopped
  • 1/2 teaspoon finely minced garlic
  • 1/4 teaspoon coarse salt
  • 1/2 teaspoon black pepper freshly ground
  • 1/4 teaspoon red chile flakes
  • 1/4 cup extra virgin olive oil +2 tablespoons
  • 1/2 cup red wine vinegar
Steak
  • 1 1/2 tablespoons sunflower oil
  • 1/4 teaspoon coarse salt
  • 1/4 teaspoon black pepper freshly ground
  • 1/2 teaspoon smoked paprika
  • 1 1/4 pounds skirt steak or other steak visible fat and connective tissue trimmed
Tomato Salad
  • 4 large, ripe tomatoes or assorted ripe varietals chopped
  • 1 tablespoon extra virgin olive oil
  • 1/2 cup mixed herbs flat-leaf parsley leaves, chopped; chives with their flowers when available, minced; basil leaves with flowers when available
  • 1/2 teaspoon coriander seed freshly ground (optional)
  • Kosher or your local salt
  • 1/2 teaspoon black pepper freshly ground

Directions

Print Recipe
  1. Preheat grill or broiler to medium-high heat.
  2. Measure the onion, parsley, oregano, garlic, salt, black pepper and red chile flakes into a bowl. Add the olive oil and red wine vinegar and mix well.
  3. Measure the sunflower oil, coarse salt, pepper and smoked paprika onto plate or dish large enough to house the steak. Stir to combine, then roll the meat into the oil to season the meat.
  4. Place the meat on the grill and cook for about 3–5 minutes. Leaving the meat on the same side, rotate the meat a quarter turn. Cook another few minutes or until beads of juices appear to rise in the thickest parts of the meat. Turn and cook for 3- 5 minutes or until a stem thermometer reaches an internal temperature between 135°F and 145°F, medium rare to medium. Remove from the grill and keep warm. Let the meat relax for 5–10 minutes to allow the juices to redistribute through the meat.
  5. In a medium bowl add tomatoes, oil, herbs, coriander, salt and pepper, lightly toss to combine.
  6. Thinly slice the steak across the grain. Mound the meat at the center of a platter. Surround meat with the tomato salad. Spoon Chimichurri sauce on top and serve.

Chef's Narrative

Lean and flavorful, this great dish connects the rich culinary history of the Argentine Pampas region with organic beef raised in Oregon. Fresh herbs and healthy olive oil combine for an added punch of flavor. We source and scrutinize every aspect of our herds from the field to our market.

Recipe Substitutions

Nutrition Facts:
Total Calories Per Serving: 410, Total Fat: 32g, Saturated: 5g, Trans Fat: 0g, Sodium: 370mg, Potassium: 833mg, Carbohydrate: 9g, Dietary Fiber: 1g, Protein: 24g
Allergens:
None

Directions

Print Recipe
  1. Preheat grill or broiler to medium-high heat.
  2. Measure the onion, parsley, oregano, garlic, salt, black pepper and red chile flakes into a bowl. Add the olive oil and red wine vinegar and mix well.
  3. Measure the sunflower oil, coarse salt, pepper and smoked paprika onto plate or dish large enough to house the steak. Stir to combine, then roll the meat into the oil to season the meat.
  4. Place the meat on the grill and cook for about 3–5 minutes. Leaving the meat on the same side, rotate the meat a quarter turn. Cook another few minutes or until beads of juices appear to rise in the thickest parts of the meat. Turn and cook for 3- 5 minutes or until a stem thermometer reaches an internal temperature between 135°F and 145°F, medium rare to medium. Remove from the grill and keep warm. Let the meat relax for 5–10 minutes to allow the juices to redistribute through the meat.
  5. In a medium bowl add tomatoes, oil, herbs, coriander, salt and pepper, lightly toss to combine.
  6. Thinly slice the steak across the grain. Mound the meat at the center of a platter. Surround meat with the tomato salad. Spoon Chimichurri sauce on top and serve.

Chef's Narrative

Lean and flavorful, this great dish connects the rich culinary history of the Argentine Pampas region with organic beef raised in Oregon. Fresh herbs and healthy olive oil combine for an added punch of flavor. We source and scrutinize every aspect of our herds from the field to our market.

Recipe Substitutions

Nutrition Facts:
Total Calories Per Serving: 410, Total Fat: 32g, Saturated: 5g, Trans Fat: 0g, Sodium: 370mg, Potassium: 833mg, Carbohydrate: 9g, Dietary Fiber: 1g, Protein: 24g
Allergens:
None

Ingredients

Chimichurri
  • 1/4 cup minced yellow onion
  • 1/4 cup fresh flat-leaf parsley leaves, chopped
  • 1 1/2 teaspoons fresh oregano chopped
  • 1/2 teaspoon finely minced garlic
  • 1/4 teaspoon coarse salt
  • 1/2 teaspoon black pepper freshly ground
  • 1/4 teaspoon red chile flakes
  • 1/4 cup extra virgin olive oil +2 tablespoons
  • 1/2 cup red wine vinegar
Steak
  • 1 1/2 tablespoons sunflower oil
  • 1/4 teaspoon coarse salt
  • 1/4 teaspoon black pepper freshly ground
  • 1/2 teaspoon smoked paprika
  • 1 1/4 pounds skirt steak or other steak visible fat and connective tissue trimmed
Tomato Salad
  • 4 large, ripe tomatoes or assorted ripe varietals chopped
  • 1 tablespoon extra virgin olive oil
  • 1/2 cup mixed herbs flat-leaf parsley leaves, chopped; chives with their flowers when available, minced; basil leaves with flowers when available
  • 1/2 teaspoon coriander seed freshly ground (optional)
  • Kosher or your local salt
  • 1/2 teaspoon black pepper freshly ground
 

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