Mark Bittmans Grilled Skirt Steak
From midgelet 15 years ago
- 5 minutes to make
- Serves 8
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!!!
Ingredients
- Sauce to serve with steak : shopping list
- 2 cups chopped parsley shopping list
- 2/3 cup extra-virgin olive oil shopping list
- 6 tablespoons fresh lemon juice shopping list
- 2 tablespoons minced garlic shopping list
- 2 teaspoons crushed red pepper shopping list
- salt and freshly ground pepper shopping list
- 4 pounds skirt steak shopping list
How to make it
- 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.
People Who Like This Dish 4
- flkeydreamer Nowhere, Us
- momo_55grandma Mountianview, AR
- binky67 Ellicott City, MD
- lincolntoot Freehold, NJ
- midgelet Whereabouts, Unknown
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The Rating
Reviewed by 2 people-
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!
lincolntoot
in Freehold loved it
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great flavor great steak thanks
momo_55grandma
in Mountianview loved it
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