Recipe
Mark Bittmans Grilled Skirt Steak Recipe
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Midgelet / All my dishes 1 year, 3 months ago
New York Times columnist Mark Bittman uses this tangy, salsa-esque Argentinean chimichurri sauce as a complement to rich skirt steak. I tried it- great!!!
Prep:5m Cook:5m Servings:8
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 Midgelet |
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Fans
Ingredients
- Sauce to serve with steak :
- 2 cups chopped parsley
- 2/3 cup extra-virgin olive oil
- 6 tablespoons fresh lemon juice
- 2 tablespoons minced garlic
- 2 teaspoons crushed red pepper
- Salt and freshly ground pepper
- 4 pounds skirt steak
Directions
- Light a grill.
- In a bowl, mix the parsley, olive oil, lemon juice, garlic and crushed red pepper; season with salt and pepper.
- Season the skirt steak with salt and pepper and grill over a hot fire until the meat is charred on the outside and rare within, about 2 minutes per side.
- Transfer to a carving board and let rest for 5 minutes.
- Thinly slice the steak across the grain.
- Serve right away, passing the at the table.
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lincolntoot 1 year, 3 months ago said:
Sounds wonderful. I love skirt steak but it is hard to to find in the supermarkets around here. I do have a package in the freezer and will give this a go! Sounds like a 5 to me!
momo_55grandma 1 year, 3 months ago said:
Great flavor great steak thanks