Argentinean Barbecued Steak

Total Time:
18 min
Prep:
15 min
Cook:
3 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 3 pounds skirt steak
  • 3 tablespoons olive oil
  • Salt
  • Chimichurri Sauce, recipe follows
  • Chimichurri Sauce:
  • 1/2 cup red wine vinegar
  • 2 tablespoons fresh lemon juice (from 1/2 lemon)
  • 3/4 cup chopped fresh flat-leaf parsley
  • 3 tablespoons chopped fresh oregano leaves
  • 2 garlic cloves, roughly chopped
  • 1/3 cup olive oil
  • 1/8 teaspoon red pepper flakes
  • Salt and pepper
Directions
  • Preheat your grill to high or preheat a ridged grill pan until very hot.

  • Rub the steaks with the olive oil and season them with salt. Grill the steaks for 3 to 4 minutes on each side for a medium-rare to medium, or longer for medium-well or well done. Serve with Chimichurri Sauce

Chimichurri Sauce:
  • To make the Chimichurri, place the vinegar, lemon juice, parsley, oregano, and garlic in a blender and puree. With the motor running, add the olive oil, blending until the sauce comes together. Add the red pepper flakes and salt and pepper, to taste.

  • Place in an airtight container and refrigerate for up to 1 day. Serve at room temperature.

  • Yield: 1 1/2 cups


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    This recipe is featured in:

    Great Grilled Mains