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The combo of a juicy seared skirt steak on a bed of hot rice with zesty homemade chimichurri sauce is simply mouth-watering. This down-to-earth yet fancy meal gives you that restaurant feel but can be whipped up in any kitchen without fancy skills.
Essential Components
- Skirt steak: Go for a piece with good fat streaks and uniform thickness
- Cilantro: Pick bunches that look vibrant and perky
- Italian parsley: Choose bunches with firm, deep green foliage
- Red wine vinegar: Get a naturally fermented kind
- Fresh garlic: Look for tight, heavy bulbs
- Shallots: Pick average ones with unbroken outer layer
- Olive oil: Splurge on a premium extra virgin type
- Red chile: Try using fresh Fresno or red jalapeño pepper
Cooking Steps
- Get Meat Ready:
- Pat the steak completely dry and add plenty of seasoning. Leave it out for 20 minutes to warm up.
- Begin Your Sauce:
- Mix your finely chopped garlic, shallot, vinegar and salt together. Set aside for 10 minutes.
- Handle Your Greens:
- Chop up the cilantro and parsley finely, getting rid of woody stems. Dice the chile into tiny bits.
- Complete Chimichurri:
- Add your herbs and chile to the garlic mix. Slowly pour in olive oil while stirring.
- Cook Your Meat:
- Use a smoking hot cast iron pan to cook for 3 minutes on each side. Let it sit before cutting.
- Put It Together:
- Start with rice, add thin slices of meat, then drizzle lots of chimichurri on top.
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Finding Good Steak
For your skirt steak, try to find cuts with even fat distribution and thickness. Stay away from pieces with tough white membranes. The best steak will show off a vivid red hue and feel somewhat firm when you touch it.
Crafting Tasty Chimichurri
A good chimichurri needs the right mix of herbs, tangy vinegar, and smooth oil to match your tasty steak. Make more than you need - it actually tastes better after sitting in the fridge for a day or two.
Meat Temp Guide
For that perfect pink middle, cook until you hit 125°F inside. As it rests, the temp will climb to about 130-135°F, giving you that ideal medium-rare finish.
Saving Leftovers
Keep any extra meat and sauce in different containers. Your chimichurri will stay good for 5 days in the fridge. You can warm up the steak gently or eat it cold on top of greens.
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Frequently Asked Questions
- → What’s the best way to cut skirt steak?
- For tenderness, always slice it thinly and contrary to the grain.
- → Can chimichurri be prepared ahead of time?
- Of course! You can make it up to three days earlier and store it in the fridge.
- → What’s a good substitute for skirt steak?
- Flank steak, flat iron, or hanger steak are solid swaps.
- → What temperature means my steak is cooked just right?
- To get medium-rare, aim for an internal temp of 125-130°F, as it’ll continue cooking slightly while resting.
- → What can I serve instead of rice?
- Try alternatives like quinoa, roasted plantains, or even cauliflower rice.