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A few extra ingredients can turn a simple skirt steak into a restaurant worthy dish. The chimichurri is used as both a marinade and a sauce to create bright and bold flavors. Our family loves to eat this steak with a side of cilantro lime rice for a fresh summer meal. Or Cilantro Lime Cauliflower Rice if we are doing a Whole30.
You can use a Blender or Food Processor for the marinade. It is only a few ingredients and takes seconds to blend up. You can control the heat of the jalapeno by removing the ribs and the seeds, but we love the spice so we throw the whole thing in. If you don’t like heat at all, you can also leave it out. For the topping, I do a fine chop of the ingredients because that is the more traditional method for chimichurri. But you can do it in the food processor too.
Tips for Tender Steak
(even with a less expensive cut)
- Marinade! I already have you covered in this recipe. The lime juice helps break down some of the tougher parts of the steak, along with adding amazing flavor.
- Let the meat come to room temperature before cooking it. When you put a cold steak in a hot pan, it seizes up and therefore becomes tougher. I let my steak marinade in the pan (pictured above) on the counter
- Don’t over-cook it. Now, I know that there is personal preference involved here, but if you cook it too much, it will be tough.
- LET IT REST. I put this tip in all caps because it is the most important. Do not cut into your steak before it has time to rest. The juices will run out and it will not be as tender and flavorful. I recommend at least 10 minutes.
- Slice against the grain of the meat. This is after you have let it rest. Slicing against the grain makes for the most tender bites of steak and a beautiful presentation
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Chimichurri Marinated Skirt Steak
- Add 1 cup cilantro, 1/2 jalapeno, 1 clove garlic, 2 Tbls of the red onion, and the juice of 2 limes into the food processor with a pinch of salt and pulse until well combined.
- Trim any excess fat off of the steak and place in a ziplock bag or container and pour all but 1/2 cup of the sauce over it. Let sit on the counter to come to room temp for 20-30 minutes
- When ready to cook, heat the remaining 1 Tbls of oil in a cast iron skillet over medium/high heat. Pat the excess marinade off of the steak and season with salt and pepper on both sides
- Cook the steak for 5-10 minutes a side. The cooking time depends on the thickness of your steak and your personal preference.
- Finely dice/chop the remaining cilantro, onion, garlic, and jalapeno together and then stir in the salt, pepper and remaining lime juice. Set aside to use for topping the steak
- Let the meat rest for at least 10 minutes before slicing.