Looking for a quick and easy steak recipe? This skirt steak with Chimichurri sauce is just the ticket. It’s full flavored and is a wonderful contrast against the beef. While the traditional Chimichurri recipe doesn’t include cheese, I decided to take a slightly different path and add some Pecorino. I hope you enjoy this as much as we did!
You will need:
1 1/2 lb skirt steak brought to room temperature
1 tsp olive oil
Salt and pepper to taste
1/2 C fresh parsley
juice of 1 lemon
1/2 tsp fresh garlic
1/3 C fresh grated Pecorino Romano
1 pinch of kosher salt
1/2 tsp crushed red pepper flakes
1/2 C olive oil
Combine all ingredients in a blender and blend till it becomes a smooth sauce. Taste for additional seasoning and set aside.
For the steak place a grill pan over high heat. Brush the the pan lightly with oil. Salt and pepper the meat and place on the grill. Since the meat is very thin you only want to grill for about 2 minutes, then flip to the other side. Remove the meat from the grill once its seared on both sides, then set on a carving board to rest ( about 5-6 minutes).
With a very sharp knife begin fileting the meat against the grain in about 1 inch slices.
Place the meat on a serving dish and pour the Chimichurri sauce down the middle. I served this over mashed potatoes with fresh spinach but you can pair it with whatever your preference happens to be. The recipe makes enough for 2 people.