Skirt Steak with Chipotle Lime Chimichurri

Skirt steak is one of my favorite cuts of meat because it cooks quickly and it’s super flavorful. Chimichurri sauce is a classic pairing for this type of steak – it adds so much brightness and freshness. I served my steak with brown rice, roasted bell peppers and avocado but it would also be great for tacos or served on top of a leafy green salad. Cheers to grilling season!

1. Season skirt steak on both sides with salt and pepper and place in a ziplock bag.

2. Process chimichurri ingredients in a blender or food processor. Pour half of the chimichurri over the steak. Seal the bag and marinate the steak at room temperature for 30 minutes.

3. Preheat grill to high (around 500 degrees). Remove steak from marinade and sear for 2-3 minutes per side, or until the internal temperature is around 130 degrees. Let the steak rest for 5 minutes before slicing (be sure to slice the steak against the grain). Serve remaining chimichurri on the side.

Skirt Steak with Chipotle Lime Chimichurri

Serves 4

All you need:

2 pounds skirt steak, trimmed of any excess fat

Salt and freshly ground black pepper

Chimichurri –

1 large bunch flat-leaf parsley

1/4 red onion, chopped

3 peeled garlic cloves

2 canned chipotle peppers in adobo sauce

1/2 cup olive oil

1/4 cup red wine vinegar

Zest and juice of 1 lime

1 tablespoon dried oregano

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

All you do:

1. Season skirt steak on both sides with salt and pepper and place in a ziplock bag.
2. Process chimichurri ingredients in a blender or food processor. Pour half of the chimichurri over the steak. Seal the bag and marinate the steak at room temperature for 30 minutes.
3. Preheat grill to high (around 500 degrees). Remove steak from marinade and sear for 2-3 minutes per side, or until the internal temperature is around 130 degrees. Let the steak rest for 5 minutes before slicing (be sure to slice the steak against the grain). Serve remaining chimichurri on the side.