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The mix of hot seared skirt steak placed on warm rice with a drizzle of homemade chimichurri creates a mouthwatering blend of tastes and feels. This easy-to-make but fancy-looking meal gives you restaurant-quality food right in your kitchen without complicated steps.
Essential Components
- Skirt steak: Go for a piece with good fat running through it and similar thickness
- Cilantro: Pick bunches that are vibrant green without any soft spots
- Italian parsley: Choose bunches with firm, deep green leaves
- Red wine vinegar: Get naturally fermented stuff if you can
- Fresh garlic: Look for tight, heavy bulbs
- Shallots: Pick medium ones with no damage to the outer layer
- Olive oil: Splurge on good extra virgin
- Red chile: Try using Fresno or red jalapeño that's fresh
Cooking Steps
- Get Meat Ready:
- Pat the steak completely dry and add plenty of seasoning. Let it sit out for 20 minutes to warm up.
- Begin Sauce Base:
- Mix up the chopped garlic, shallot, vinegar and salt. Wait 10 minutes for flavors to blend.
- Handle the Greens:
- Chop cilantro and parsley finely, tossing any woody stems. Dice the chile small.
- Complete Sauce:
- Add herbs and chile to your garlic mix. Slowly add olive oil while stirring.
- Fire Up the Meat:
- Cook in a super hot cast iron pan, about 3 minutes each side. Let it rest before cutting.
- Put It Together:
- Start with rice on the bottom, add thin slices of meat, then spoon plenty of chimichurri on top.
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Finding Good Meat
For skirt steak, try to find cuts with even fat marbling and similar thickness throughout. Stay away from pieces with too much tough tissue or silvery skin. Good quality steak will look bright red and feel slightly firm when you touch it.
Whipping Up Tasty Chimichurri
A good chimichurri needs the right mix of herbs, vinegar, and oil to match the meaty flavor. Make more than you need and keep it around - it actually tastes better after sitting in the fridge for a day or two.
Heat Guidelines
For that juicy pink middle, cook until you hit 125°F inside. While it's resting, the temp will climb to around 130-135°F, giving you perfectly done meat.
Keeping Leftovers
Keep any extra meat and sauce in different containers with tight lids. Your chimichurri will stay good in the fridge for about 5 days. You can warm up the steak gently or eat it cold in a salad.
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Frequently Asked Questions
- → What’s the best way to slice skirt steak?
- Cut it thinly across the grain to keep it extra tender.
- → Can I make the chimichurri ahead of time?
- Sure! Prep it up to 3 days earlier and store it chilled.
- → What can I use instead of skirt steak?
- Flank, hanger, or flat iron steak work just as well.
- → How do I know if the steak’s cooked perfectly?
- For medium-rare, check for an internal temp of 125-130°F. It’ll rise a bit while resting.
- → Is there a swap for white rice in this dish?
- Try quinoa, cauliflower rice, or roasted plantains for something different.