Skirt steak, one of my favorite cuts of beef for how little you have to do to it to reap big flavor, has been one of the darlings of the food world over the last few years, and for good reason. Here, I pair it with a parsley and marjoram chimichurri, a sauce made from blitzing the herbs with garlic, red pepper flakes, vinegar, and olive oil in a food processor. I make my chimichurri a bit sharp with the vinegar, but once it is drizzled onto the steak, it provides a fresh, lively counterpoint to the rich steak. This, along with potatoes gratin, is my idea of a Valentine’s Day steakhouse dinner, done better at home.
A note on cooking skirt steak: the thickness of skirt steak can vary by more than an inch, depending on how well the butcher did his job and by the anatomy of the cow from which the steak came, so I am hesitant to give exact times on cooking the meat; however, skirt steak is usually best cooked to medium, so use your judgement there. Remember to remove the steak from the heat just before it reaches your desired doneness and then let the steak rest for ten minutes or so as the internal temperature will continue to rise a couple of degrees once off heat.
Skirt Steak with Chimichurri
1 lb skirt steak
One half bunch of parsley, tough stems removed
Leaves from four sprigs of marjoram
One half teaspoon kosher salt
One fat clove garlic
Large pinch red pepper flakes (omit if AIP)
2 tablespoon red wine vinegar
3-4 tablespoons olive oil
1. Using a sharp knife, cut the skirt steak into 3-4 pieces across the grain. Season both sides of each steak with kosher salt.
2. Heat a 10″ or 12″ cast iron skillet over high heat until smoking. Place the steaks into the pan and sear for a couple of minutes, then flip and repeat on the other side until they are cooked to your desired doneness. Depending on the size of your pan and the dimensions of the steaks, you may have to do this in batches to avoid crowding (and thus steaming) the steaks.
3. While the steaks are cooking, blitz the parsley, marjoram, salt, garlic, and red pepper flakes until the parsley is coarsely chopped. Add the vinegar and 3 tablespoons of olive oil, then pulse a few times until the vinegar and oil are incorporated. Taste the chimichurri. Keep in mind that it is to be paired with a rich meat, so it should be a bit sharp (especially if you are also serving this with something as rich as the potato gratin mentioned above); however, if your vinegar is particularly potent and the sauce is too sharp, add the extra tablespoon of olive oil and blitz until the sauce is combined.
4. Once the steaks are done cooking, remove them from the heat and let rest for 10 minutes. Cut into slices against the grain, move to serving plates, and drizzle with chimichurri. Serve immediately.