Grilled Skirt Steak with Chimichurri Sauce

On Moveable Feast, Anthony Lamas made this dish—a favorite at his restaurant, Seviche—with bison skirt steak, but beef is an easy-to-find substitute. A vibrant chimichurri sauce made with scallions, garlic, and plenty of fresh herbs turns a grilled steak into a really memorable meal.

Ingredients

For the chimichurri

1/2 cup chopped spring onions or scallions, including the tender green tops (about 4 scallions)
1/2 cup packed fresh cilantro leaves (about 1/2 oz.)
1/2 cup packed fresh flat-leaf parsley (about 1/2 oz.)
1/2 medium tomato, chopped
1/4 cup red wine vinegar
1/4 cup extra-virgin olive oil
2 cloves garlic, minced
1 tsp. kosher salt
1/2 tsp. crushed red pepper flakes

For the steak

2 lb. skirt steak, trimmed
Kosher salt and freshly ground black pepper
1-1/2 Tbs. fresh lemon juice

Instructions

Make the chimichurri

Purée all of the chimichurri ingredients in a blender until nearly smooth. Season to taste with more salt. Refrigerate at least 30 minutes and up to overnight.

Grill the steak

Prepare a high (500°F to 600°F) charcoal or gas grill fire. Pat the steak dry and season generously with salt and pepper. Grill, turning once, until cooked to your desired doneness, 2 to 3 minutes per side for medium rare (125°F).
Transfer to a carving board and let rest for 5 to 10 minutes. Cut the steak against the grain into 1/2-inch slices and drizzle with the lemon juice. Serve with the chimichurri.

Author

Anthony Lamas

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