Grilled Skirt Steak with Chimichurri

Skirt steak gets a flavor boost from chimichurri, the piquant Argentinean condiment that includes fresh herbs, garlic, vinegar and olive oil. This recipe calls for cooking the steak on a stovetop grill pan, so you can enjoy the dish year-round. Serve a quinoa salad alongside.
Average Customer Rating:
4.5 out of 5
4.5
 out of 
5
(2 Reviews) 2
2 of 2(100%)reviewers would recommend this product to a friend.
Sort by Customer Reviews for Grilled Skirt Steak with Chimichurri
Review 1 for Grilled Skirt Steak with Chimichurri
5 out of 5
5 out of 5
,Anaconda
,MT
May 3, 2015
Ability level:Advanced
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
0points
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A few modifications
May 3, 2015
I substitute fresh jalapeño peppers for the red pepper flake, using 1 - 2 seeded peppers. To brighten the flavor I use 1-2 tablespoons of fresh lime juice for the champagne vinegar, adjusting the amount depending on the acidity. A touch of grated lime rind also adds a hint of bright flavor.
Pros: Quick, Easy, Impressive
Review 2 for Grilled Skirt Steak with Chimichurri
4 out of 5
4 out of 5
June 8, 2014
Would You Recommend? Yes
0points
2of 4found this review helpful.
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Good sauce with one MAJOR adjustment
June 8, 2014
I made this for a technique class I taught in one of the WS stores this morning and it was very good with one MAJOR adjustment. Though the recipe calls for 1 tablespoon of red chili flakes, I used a generous 1/2 teaspoon with great results. Had I used the 1 T called for, the sauce would have been inedible save for those few individuals who like so much spice, they can taste nothing else. So, adjust the red pepper flakes downward to 1/2 tsp and than add more as your tastebuds like. Otherwise, it's an easy recipe, was fresh and delicious and would be good on a wide variety of proteins. I served it along side a flat iron steak since skirt steaks are hard to find locally.