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

  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
  • 1/4cupminced yellow onion
  • 1/4cupfresh flat-leaf parsley leaves, chopped
  • 1 1/2teaspoonsfresh oreganochopped
  • 1/2teaspoonfinely minced garlic
  • 1/4teaspooncoarse salt
  • 1/2teaspoonblack pepperfreshly ground
  • 1/4teaspoonred chile flakes
  • 1/4cupextra virgin olive oil+2 tablespoons
  • 1/2cupred wine vinegar
  • 1 1/2tablespoonssunflower oil
  • 1/4teaspooncoarse salt
  • 1/4teaspoonblack pepperfreshly ground
  • 1/2teaspoonsmoked paprika
  • 1 1/4poundsskirt steak or other steakvisible fat and connective tissue trimmed
Tomato Salad
  • 4large, ripe tomatoesor assorted ripe varietals chopped
  • 1tablespoonextra virgin olive oil
  • 1/2cupmixed herbsflat-leaf parsley leaves, chopped; chives with their flowers when available, minced; basil leaves with flowers when available
  • 1/2teaspooncoriander seedfreshly ground (optional)
  • Kosher or your local salt
  • 1/2teaspoonblack pepperfreshly ground