If you like grilled meat, this is the perfect meat for grilling. It cooks quickly and easily and it is delicious! This is a very easy meal to make and is ready in no time. I’ve had it in many restaurants, but I really like having it at home because, before I grill it, I season the steak using the same seasoning I use for Cuban style, pan seared sirloin steak. This time I used outside skirt steak, which needs more trimming than the inside skirt steak, but that what was my only option at butcher’s counter today. You can use either, just make sure it’s skirt steak and not flap or flank steak; butchers will try to sell you what they have and say it’s the same thing…it’s not. Here at home we do not have large portions, so 2 large steaks goes a long way. But if you’re preparing for more than 2-4 people or if you like larger portions, increase the ingredients accordingly.
Making the chimicurri is also just as easy. I like to serve this with white rice and some crispy fried green plantains, but you can also serve it with plantain chips or an avocado salad with tomatoes and red onion is nice too! If you have left over chimichurri, plan on some grilled or pan seared chicken the next night and top it with your left over sauce! This also works as a great marinade for chicken. For marinating, simply place chicken pieces in a zippered baggy with the chimichurri, place it in the refrigerator for at least 1 hour, then grill.
- 2 skirt steaks
- salt, pepper, garlic powder
- juice of one lime
For the chimichurri:
- 1/4 cup fresh chopped parsley
- 3 Tbsp fresh chopped cilantro
- 2 – 3 garlic cloves
- a generous 1/4 tsp dried oregano
- 1 Tbsp red wine vinegar
- 1/4 cup olive oil
- scant 3/4 tsp salt
- fresh ground pepper (I use black, white, and pink peppercorns)
- a pinch of: cayenne pepper, chili powder, and paprika
- Trim the membrane and extra fat from the beef and pat the steaks dry with a paper towel.
- Drizzle lime juice over the top of each steak and sprinkle them salt, garlic powder and fresh ground pepper. Turn the steaks over and do the same to the other side. Set them aside so they reach room temperature.
- Meanwhile, make the chimichurri sauce by finely chopping the parsley and cilantro and mince the garlic cloves. Add them to a bowl.
- Add in the olive oil, red wine vinegar, and the salt, dried oregano, cayenne pepper, chili powder, and paprika.
- Mix well and set aside. The earlier you prepare this sauce the more the flavors are infused. But at least let it sit about 30 minutes before serving (while you prepare your grill and cook the meat).
- Heat up your grill and cook the meat to your preference. You may add the sauce on top or serve it on the side.