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.
Grilled Skirt Steak with Chimichurri Sauce
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
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.