Introduction to Grilled Skirt Steak
Grilled skirt steak is a fantastic choice for a weeknight meal, combining bold flavors with simplicity. This cut of beef is known for its rich taste and tenderness, making it ideal for quick cooking methods like grilling. Plus, its natural affinity for marinades means you can easily infuse it with vibrant flavors, like those found in a zesty chimichurri sauce.
One of the best aspects of grilled skirt steak is its cooking time; it cooks quickly, usually in just 6-8 minutes on the grill. Paired with a fresh chimichurri sauce, it's not only delicious but also a great way to elevate a typical weekday dinner. You can whip this dish up in under two hours, including marinating time, which makes it perfect for busy professionals.
Did you know that skirt steak is often recommended by culinary experts for its flavor? According to Serious Eats, its fibrous texture can be delightful when cooked right, ensuring each bite is juicy and flavorful. This meat has a unique ability to stand up to bold seasonings, making it a favorite for barbecue enthusiasts.
So if you're looking for a meal that impresses without requiring hours in the kitchen, grilled skirt steak with chimichurri sauce might just become your new go-to!
Ingredients for Grilled Skirt Steak
When preparing a delicious grilled skirt steak, the right ingredients set the stage for success. This section breaks down what you'll need for both the vibrant chimichurri sauce and the steak itself, ensuring a meal that’s bursting with flavor.
Ingredients for the Chimichurri Sauce
For that refreshing and zesty chimichurri that complements your steak beautifully, gather the following ingredients:
- 2 packed cups of flat leaf parsley leaves and delicate stems, roughly chopped
- 5 large garlic cloves, roughly chopped
- 1 tablespoon dried oregano
- 1 teaspoon crushed red pepper flakes (adjust for spice level)
- ½ cup distilled white vinegar (or a substitute like apple cider vinegar)
- ½ cup extra virgin olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
This herbaceous blend not only acts as a marinade but also brings a vibrant touch when drizzled over your finished grilled skirt steak.
Ingredients for the Skirt Steak
Next up, let’s talk about the star of the dish:
- 2 lbs skirt steak (or substitute with flank steak)
- Salt and pepper, to taste
Choosing a quality cut is essential. Skirt steak is known for its rich, beefy flavor and tenderness when cooked correctly. Remember to let your steak rest for a few minutes after grilling; this allows the juices to redistribute, giving you a perfect, juicy bite.
By using these fresh ingredients, your grilled skirt steak with chimichurri sauce will impress everyone at the table! For more tips on how to cut and serve skirt steak, check out this guide.
Preparing Grilled Skirt Steak
Grilling skirt steak is a delightful experience—full of rich flavors and surprising tenderness. Pairing it with a vibrant chimichurri sauce elevates the dish even more, creating the perfect meal for gatherings or a special dinner at home. Not sure where to start? Don’t worry! Let's walk you through the steps together.
Make the Chimichurri Sauce
Before you grill, you’ll want to make your chimichurri sauce. This fresh, herbaceous condiment is a perfect companion for your grilled skirt steak, and it’s simple to whip up:
- In a food processor or blender, add 2 packed cups of flat leaf parsley, 5 large garlic cloves, 1 tablespoon of dried oregano, and 1 teaspoon of crushed red pepper flakes.
- Pour in ½ cup of distilled white vinegar and ½ cup of extra virgin olive oil. Season with 1 teaspoon each of salt and pepper.
- Blend until everything is finely combined, but be careful not to over-process; you want it to have some texture.
This sauce can also be made a day ahead to allow the flavors to meld. Just remember to let it sit at room temperature before serving for the best taste.
Marinate the Skirt Steak
Once your chimichurri is ready, it's time to marinate the skirt steak:
- Place your 2 lbs of skirt steak in a glass bowl or plastic container.
- Spoon 4 tablespoons of the chimichurri sauce over the steak, making sure to coat it evenly.
- Cover the bowl and let it marinate at room temperature for about 1 hour. If you have time, marinating it in the fridge for up to 2 hours (or overnight) will help infuse even more flavor.
This step is crucial, as the marriage of flavors creates a tender, juicy steak bursting with taste.
Preheat the Grill
Next, let’s get to the grill. Preheating is key to achieving those delightful charred grill marks:
- Set your grill to high heat. This ensures that when the steak hits the grill, it sears instantly, locking in juices and flavor.
A hot grill will give your grilled skirt steak that beautiful caramelization that everyone loves!
Grill the Skirt Steak
Now you're ready to grill:
- Season the marinated steak with an extra pinch of salt and pepper right before grilling.
- Grill for about 3-4 minutes on each side for medium-rare. If you opted for flank steak instead of skirt steak, aim for 5-6 minutes per side.
Keep an eye on those grill marks—this is where the magic happens!
Let the Steak Rest and Slice
After grilling, it's essential to let the steak rest:
- Remove the steak from the grill and let it sit for about 5 minutes. This helps to redistribute the juices for a tender, juicy bite.
- When ready, slice against the grain for optimal tenderness.
Serve your grilled skirt steak drizzled with chimichurri sauce on top or on the side for dipping. Enjoy the flavorful journey you've just created! If you're looking for more grilling tips, consider checking out resources from the American Grilling Association for expert advice. Happy grilling!
Variations on Grilled Skirt Steak
Adding Different Herbs to Chimichurri
Chimichurri is incredibly versatile, and you can easily switch up the herbs to tailor the flavor to your taste. Consider adding fresh cilantro for a citrusy twist or dill for a fragrant profile. You could even incorporate mint for a refreshing kick! Experimenting with these herbs can elevate your grilled skirt steak experience to new heights. Just remember to maintain a balance so the chimichurri doesn't overwhelm the meat's natural flavor. For more details, check out this herbs guide.
Experimenting with Different Marinades
Don’t hesitate to get creative with your marinades. While the chimichurri blend is a classic choice, you might also explore soy sauce and ginger for an Asian flair, or a simple lemon-garlic marinade for brightness. These additions can complement the rich, meaty notes of grilled skirt steak beautifully. Always allow the steak to marinate for a few hours to maximize flavor absorption. Curious about other marinade suggestions? Explore this list.
Cooking Tips and Notes for Grilled Skirt Steak
Choosing the Right Cut of Meat
When you’re making grilled skirt steak, selecting the right cut is crucial. Skirt steak is prized for its rich flavor and tenderness, making it perfect for quick grilling. If you can’t find skirt steak, flank steak is a great alternative. Just remember: the secret to great results lies in the marbling—look for that beautiful fat running through the meat, as it enhances flavor and juiciness.
Importance of Resting the Meat
Never skip the resting step after grilling your steak! Allowing your grilled skirt steak to rest for about five minutes before slicing lets the juices redistribute, resulting in a tender and juicy bite every time. When you cut into it too soon, those delicious juices run out, leaving you with a drier steak. Trust me, this small step makes a big difference!
Serving Suggestions for Grilled Skirt Steak
Pairing with Sides for a Complete Meal
To elevate your grilled skirt steak experience, consider pairing it with fresh, vibrant sides. Roasted vegetables like asparagus or bell peppers complement the rich flavors perfectly. A refreshing salad made with arugula, cherry tomatoes, and a zesty lemon vinaigrette adds a delightful crunch. Don’t forget some garlic bread or warm tortillas on the side for extra deliciousness!
Best Ways to Serve Chimichurri
Chimichurri is the perfect companion for your grilled skirt steak. Drizzle it generously over the sliced meat to enhance its flavor, or serve it in a small bowl for dipping. For added flair, try using chimichurri as a marinade for grilled vegetables or poultry. You can explore more serving ideas at Serious Eats, where they delve deeper into the culinary magic of this vibrant sauce.
Time breakdown for Grilled Skirt Steak
Preparation time
The preparation for your grilled skirt steak will take about 30 minutes. This includes mixing up the chimichurri sauce and marinating the steak.
Cooking time
Once marinated, cooking the steak on the grill will only take 8 to 12 minutes. Just a few minutes on each side to achieve that perfect medium-rare finish!
Total time
In total, you’re looking at around 1 hour and 30 minutes for the entire process, including marinating time. It might seem lengthy, but every minute is worth it for that burst of flavor!
For tips on choosing the best steak, check out this guide on selecting quality beef.
Nutritional Facts for Grilled Skirt Steak
Calories per serving
Enjoying grilled skirt steak comes with a satisfying calorie count of approximately 350 calories per serving. This makes it a hearty choice for a fulfilling meal without going overboard.
Protein content
Packed with flavor, each serving boasts around 30 grams of protein. This protein-rich steak helps nourish your muscles and keep you feeling energized throughout the day.
Fat content
When grilled to perfection, skirt steak delivers about 25 grams of fat per serving. Note that this includes both saturated and unsaturated fats, providing essential fatty acids that support overall health.
For more insights on skirt steak, check out the USDA FoodData Central for comprehensive nutritional information. Enjoy your culinary adventure!
FAQ about Grilled Skirt Steak
How can I ensure my skirt steak is tender?
To achieve tender grilled skirt steak, marination is key! Use a vibrant marinade like our chimichurri to infuse flavor and tenderize the meat. Allow your steak to marinate for at least 2 hours (or overnight for best results) and be sure to let it rest after grilling—this helps the juices redistribute, making each bite juicy and tender.
What's the difference between skirt steak and flank steak?
While both cuts are flavorful and great for grilling, the main difference lies in their texture and fat content. Skirt steak is more marbled and richer in flavor, making it ideal for dishes where it takes the spotlight, like with chimichurri. Flank steak, on the other hand, is leaner and can benefit from longer cooking times or marinades to enhance tenderness.
Can grilled skirt steak be reheated?
Yes, grilled skirt steak can be reheated, but be gentle! To maintain its juiciness, heat it in a skillet over medium-low heat, adding a splash of broth or chimichurri sauce. Avoid using high temperatures, as this can make it tough. For the best flavor, enjoy it fresh, but if you have leftovers, don’t hesitate to enjoy them the next day!
Conclusion on Grilled Skirt Steak
Grilled skirt steak is a delicious and accessible dish that combines ease and flavor, perfect for any gathering. By pairing it with a vibrant chimichurri sauce, you elevate the meal with freshness and zest. Enjoy this recipe with friends, and savor every juicy bite!
For more grilling tips, check out Grilling Techniques for Perfect Steaks and explore the versatility of skirt steak on Beef 101.
Grilled Skirt Steak with Chimichurri Sauce
Equipment
- Food processor
- Grill
- bowl
- Blender
Ingredients
For The Sauce
- 2 cups flat leaf parsley leaves and delicate stems roughly chopped (from 2 big bunches, remove thick stems)
- 5 large garlic cloves roughly chopped (about 3 tablespoons)
- 1 tablespoon dried oregano
- 1 teaspoon crushed red pepper flakes
- ½ cup distilled white vinegar or red wine vinegar
- ½ cup extra virgin olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
For The Steak
- 2 lbs skirt steak or substitute flank steak
- Salt and pepper to taste
Instructions
Instructions
- Put all sauce ingredients into the bowl of a food processor or blender and blend just until everything is combined and garlic is very finely minced. Set aside.
- Put steak in a glass bowl or plastic container. Spoon 4 tablespoons of chimichurri sauce on top of steak and spread it around. Flip steak over a few times to coat. Marinate the steak at room temperature for 1 hour or in the fridge for at least 2 hours or overnight. Allow steak to come to room temp before proceeding (about ½ hour out of the fridge)
- Preheat grill to high. Season steak with salt and pepper and grill for 3-4 minutes per side (5-6 minutes per side for flank steak), until it is lightly charred on the outside and medium rare inside. Let steak rest for 5 minutes before slicing. Slice it against the grain.
- Serve steak with chimichurri sauce spooned on top or on the side.
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