Skirt Steak with Chimichurri Sauce Pairing: 2008 or 2011 Columbia Valley Cabernet Sauvignon
PREP: 20 MINS
INACTIVE: 3+ HOURS
1 1/2-pound skirt steak (about 1/2″ thick), cut it in half crosswise
Kosher salt and freshly ground black pepper
1/2 cup red wine vinegar
1 teaspoon kosher salt plus more
3-4 garlic cloves, thinly sliced or minced
1 shallot, finely chopped
1 Fresno chile or red jalapeño, finely chopped
2 cups minced fresh cilantro
1 cup minced fresh flat-leaf parsley
1/3 cup finely chopped fresh oregano
3/4 cup extra-virgin olive oil
- Combine vinegar, 1 teaspoon salt, garlic, shallot, and chile in a medium bowl and let stand for 10 minutes.
- Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil.
- Remove 1/2 cup chimichurri to a small bowl, season with salt to taste, and reserve as sauce. Put meat in a glass, stainless-steel, or ceramic dish. Toss with remaining marinade. Cover and chill for at least 3 hours or overnight.
- Remove meat from marinade.
- Sprinkle skirt steak lightly with kosher salt and let sit at room temperature for 30 minutes. Pat dry with paper towels and season again with salt and freshly ground black pepper.
- Heat a gas grill to high. Cook 3-4 minutes per side until meat is nicely charred and medium-rare.
- Transfer steak to a carving board; let rest for 5-10 minutes. Thinly slice. Serve with 1/2 cup Chimichurri Marinade.