This is the way to start the week. Although there are a few more ingredients than I usually like to think about on a Monday, most are pantry items, and the others don't cost that much. That includes the steak--if you can find it. Here in Ohio, skirt steak only appears at specialty meat markets, but it's still cheap. I got my fancy-pants certified prime cut for less than $5. Combined with chimichurri, it was probably the best skirt steak I've ever had.
Don't forget about the sauce. Sure it takes up the bulk of the ingredients, but it only takes a matter of minutes to blend. It's Argentinean spin on salsa verde, and Argentineans seem to know a few things about steak.
- Yield:2 to 3
- 1 skirt steak, about 3/4 to 1 pound
- Salt and pepper
- 1 tablespoon red wine vinegar
- Juice of 1/2 lemon
- 1/4 cup olive oil, plus 1 tablespoon
- 1/2 red onion, minced
- 1 teaspoon paprika
- 2 cloves garlic
- 1/2 bunch parsley
- 1/2 tablespoon dried oregano
Season the steak with salt and pepper, and let it sit on the counter for 30 minutes.
In a food processor, combine the vinegar, lemon juice, 1/4 cup olive oil, red onion, paprika, and garlic. Purée into a thick red paste. Add the parsley, oregano, and a pinch of salt and pepper. Purée until it's a nice green paste.
Preheat grill or broiler. Coat steak with remaining 1 tablespoon olive oil. Cook 2 to 3 minutes per side for like medium-rare. When done, remove and set aside for five minutes. Cut against the grain, and pour chimichurri atop. Eat!