Chef Natha
n
Ly
on
Grilled Skirt Steak
with Chimichurri Sauce
From “Great Food Starts Fresh”
www.chefnathanlyon.com
Skirt Steak:
Yield: 4 to 6 servings
2 lbs grass fed skirt steak
Kosher salt, for seasoning
Freshly ground black pepper, for seasoning
2 TBSP extra-virgin olive oil
Pat the steak dry, then season the steak lightly
(both sides) with salt and pepper.
Rub with olive oil and allow to sit at room
temperature for 30 minutes.
Prepare your grill by heating it to medium-high.
Once hot, clean the grill, then, using tongs, lightly
dip a cloth in olive oil and wipe to coat the grill
rack.
Arrange the steaks on the grill; do not move them
for at least 2 minutes; this will help them not stick
to the grill.
After 4 to 6 minutes, depending upon the
thickness of your steaks, flip the steaks with
tongs and grill for 4 to 6 minutes more. The
steaks should be well marked and still a touch
soft to the touch when pressed with your finger.
Transfer the steaks from the grill to a cutting
board, and allow them to rest (loosely covered
with aluminum foil) for 10 minutes prior to
slicing, thinly, against the grain (perpendicular
to the fibers) of the meat. To do so, you may
have to cut each skirt steak into smaller, more
manageable lengths.
Chimichurri Sauce:
Yield: Approximately 1-1/2 cups
6 large garlic cloves, peeled and minced
1/2 small red onion, peeled and diced small
1/2 tsp crushed red chile pepper (chile flakes), or to taste
1 cup roughly chopped fresh flat-leaf Italian parsley
2 tsp finely chopped fresh oregano
4 TBSP red-wine vinegar
3 TBSP freshly squeezed lemon juice (juice of 1 lemon)
1 tsp kosher salt
1/4 tsp freshly ground black pepper
2 TBSP water
1 cup extra-virgin olive oil
16 October 2014 eNewsletter
Combine all of the ingredients except the water and olive oil in a
medium mixing bowl and mix together. Allow to sit for 5 minutes.
Whisk in the water, then the olive oil. Serve immediately or store in
the refrigerator for up to 2 weeks.
Note: I think chimichurri is best when prepared by hand. That said,
it can also be made on the quick in a food processor. Combine all
of the ingredients except for the olive oil and water and process
for a few seconds. Let sit for 5 minutes, then add the water and oil,
and process for a few more seconds. Zip!