Argentinian Chimichurri Skirt Steak

Ingredients

• 800 g skirt steak, trimmed
• 1½ tsp coarse sea salt
• 1 tsp smoked paprika
• ½ tsp black pepper
• 1 tbsp olive oil
• 1 large bunch flat-leaf parsley (about 60 g leaves)
• 1 tbsp fresh oregano leaves
• 4 cloves garlic
• 1 small shallot, roughly chopped
• 3 tbsp red wine vinegar
• ½ tsp chilli flakes
• 120 ml extra-virgin olive oil
• ½ tsp salt

Instructions

1. 1

   Make the chimichurri: pulse parsley, oregano, garlic, shallot, chilli flakes, and salt in a food processor until finely chopped. Add vinegar, then drizzle in olive oil while pulsing. Taste and adjust seasoning. Set aside at room temperature.

2. 2

   Pat the steak dry and season with coarse salt, smoked paprika, and pepper. Rub with 1 tbsp olive oil.

3. 3

   Heat a grill pan or outdoor grill to the highest heat possible. Allow at least 5 minutes of preheating.

4. 4

   Grill the steak for 3–4 minutes per side for medium-rare (internal temp 52–54 °C). Skirt steak is thin — do not overcook.

5. 5

   Transfer to a cutting board and rest, loosely tented with foil, for 5 minutes.

6. 6

   Slice thinly against the grain at a slight angle. Arrange on a serving platter and spoon chimichurri generously over the top. Pass extra chimichurri at the table.