Entree: Argentina – Pampas – Churrasco (High-heat grilled skirt or flank steak served with a fresh herb-garlic chimichurri)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 12 min

Additional 30 min

Total 52 min

Ingredients

- 2 lb (900 g) skirt or flank steak
- 1 tbsp (15 g) coarse kosher salt
- 1 tsp (5 g) freshly ground black pepper
- 2 tbsp (30 ml) olive oil for rubbing the steak
- 1 cup (packed) fresh flat-leaf parsley, leaves only (about 25 g)
- 1/4 cup (packed) fresh cilantro leaves (about 10 g) optional
- 4 cloves garlic, minced
- 1/2 cup (120 ml) extra-virgin olive oil for chimichurri
- 2 tbsp (30 ml) red wine vinegar
- 1 tbsp (15 ml) fresh lemon juice optional
- 1 tsp (5 g) dried oregano
- 1/2 tsp (2 g) crushed red pepper flakes, or to taste
- Salt to taste for chimichurri

Instructions

1. Remove the steak from the refrigerator 30–45 minutes before cooking to come closer to room temperature; pat dry and rub with 2 tbsp (30 ml) olive oil, 1 tbsp (15 g) kosher salt, and 1 tsp (5 g) black pepper.
2. Make the chimichurri: finely chop parsley and cilantro if using, then combine with 4 minced garlic cloves, 1/2 cup (120 ml) extra-virgin olive oil, 2 tbsp (30 ml) red wine vinegar, 1 tbsp (15 ml) lemon juice if using, 1 tsp (5 g) dried oregano, 1/2 tsp (2 g) crushed red pepper flakes, and salt to taste; mix and let rest at room temperature while the steak cooks to allow flavors to meld.
3. Preheat a grill or cast-iron skillet to very high heat until smoking hot; oil the grates or skillet lightly.
4. Sear the steak: cook skirt or flank steak 3–5 minutes per side for medium-rare depending on thickness, turning once to develop a deep char. Adjust time for desired doneness.
5. Transfer the steak to a cutting board and let rest 8–10 minutes to redistribute juices.
6. Slice the steak thinly against the grain and serve immediately with generous spoonfuls of chimichurri alongside.