Grilled Skirt Steak with Chimichurri and Grilled Vegetables
Chimichurri is a very unique and delicious sauce that can be used to elevate any grilled meat, fish, or vegetable. This recipe uses spicy skirt steak to highlight the zesty herbaceous tang of chimichurri.
Servings Prep Time
2people 10minutes
Cook Time Passive Time
15minutes 2hours
Servings Prep Time
2people 10minutes
Cook Time Passive Time
15minutes 2hours
Ingredients
Instructions
  1. Chop your shallot and garlic and drop into your food processor. We’re chopping beforehand to guarantee that we get the teeniest tiniest possible bits. Puree.
  2. Add your olive oil, vinegar, chili flake, cilantro, and parsley and pulse until evenly mixed.
  3. Squeeze half the juice of your lime and mix again. Taste your chimichurri – is it too citrusy? Not citrusy enough? Add more lime to your taste. Thoroughly mix for a few seconds and then set aside to sit in the fridge. Ideally you will allow the flavors to marry for about 2 hours, though chimichurri should last in your fridge for about a week.
  4. While your sauce is co-mingling, take your strip of skirt steak and rub it down evenly with cumin and cayenne pepper. The more cayenne you use the spicier the meat will be and the more reliant you’ll be on the chimichurri to balance the flavor.
  5. Sprinkle the salt lightly onto the meat with a few dashes of black pepper. Set the meat aside.
  6. Trim and skin your carrots. Lightly drizzle in oil and set aside.
  7. Cut the zucchini into spears and lightly drizzle with oil and sea salt.
  8. Heat your grill to medium high heat and put on your carrots first as they will take the longest to cook.
  9. After about 2-3 minutes rotate your carrots for the first time, they should start to show some discoloration and even a little bit of char. Now add your steak to the grill. It should take no more than ~4 minutes for the first side of the skirt steak to cook, but you’ll know when it is ready to flip when it starts to contract; where you once had 2 feet of meat, you’re now looking at a sizzling 18″. If adequately cooked, the fat of the meat will have now begun to render and steak should no longer be sticking to the grill.
  10. Flip your meat and cook for another 2-3 minutes, while rotating the carrots as often as necessary. Add the zucchini spears to the grill, fleshy side down.
  11. Remove the meat and allow it to rest for at least 5 minutes before slicing into it. During that time finish off grilling your vegetables to the level of char you desire. When ready, plate your food and drizzle on as much chimichurri as needed. Enjoy!