Skirt steak with chimichurri recipe
Skirt or hanger steak is known as the butcher’s cut because they always used to keep it behind for themselves. It’s cheap, but incredibly flavourful. It needs to be cooked quickly and over a very high heat, preferably a ripping hot barbecue.
If not, a smoking hot cast iron griddle pan will do but don’t forget to turn your extractor fan on. If you can’t find skirt steak, go for steak with a bit of texture, like rump.
This steak recipe is served with a take on traditional Argentinian herby sauce chimichurri. It's best made a few hours in advance and left to chill in the fridge. But remember to remove 20 minutes before serving to allow the sauce to come up to room temperature.
Ingredients
- 1 shallot, peeled
- 3 cloves of garlic, peeled
- 1 red chilli
- 1 small bunch each of fresh mint, parsley, coriander (cilantro) and dill, finely chopped
- 3 tbsp red wine vinegar
- 100 ml extra-virgin olive oil, plus extra if necessary
- 0.5 unwaxed lemon, zest only
- 1 pinch each of salt and freshly ground black pepper
- 1 shallot, peeled
- 3 cloves of garlic, peeled
- 1 red chilli
- 1 small bunch each of fresh mint, parsley, coriander (cilantro) and dill, finely chopped
- 3 tbsp red wine vinegar
- 3.5 fl oz extra-virgin olive oil, plus extra if necessary
- 0.5 unwaxed lemon, zest only
- 1 pinch each of salt and freshly ground black pepper
- 1 shallot, peeled
- 3 cloves of garlic, peeled
- 1 red chilli
- 1 small bunch each of fresh mint, parsley, coriander (cilantro) and dill, finely chopped
- 3 tbsp red wine vinegar
- 0.4 cup extra-virgin olive oil, plus extra if necessary
- 0.5 unwaxed lemon, zest only
- 1 pinch each of salt and freshly ground black pepper
- 1 kg skirt steak, trimmed of any excess fat and connective tissue, at room temperature
- 4 tbsp olive oil
- 1 pinch each of salt and freshly ground black pepper
- 2.2 lbs skirt steak, trimmed of any excess fat and connective tissue, at room temperature
- 4 tbsp olive oil
- 1 pinch each of salt and freshly ground black pepper
- 2.2 lbs skirt steak, trimmed of any excess fat and connective tissue, at room temperature
- 4 tbsp olive oil
- 1 pinch each of salt and freshly ground black pepper
Details
- Cuisine: Argentinian
- Recipe Type: Steak
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 10 mins
- Serves: 6
Step-by-step
- First make the chimichurri. Finely mince the shallot, garlic and chilli and place in a mixing bowl with the herbs.
- Add the vinegar, oil and lemon zest and mix thoroughly. The oil should just cover the herb mixture, so add a little more if necessary. Add salt and pepper to taste.
- Cover and leave in the fridge for at least a few hours before serving. Store the chimichurri in an airtight container in the fridge for up to 5 days.
- To make the steak, first ensure the steak has come up to room temperature – remove it from the fridge at least 30 minutes before cooking.
- Heat the barbecue, grill pan or griddle pan until smoking hot.
- Rub the steak with the olive oil and season generously with salt and pepper. Halve the steak if it’s too big for your pan.
- Place on the grill, or in the pan, and cook for 4–5 minutes on each side for medium-rare. Resist the temptation to touch it, and turn it only once. This will allow a beautiful, crunchy char to develop on each side.
- Remove and place on a chopping board, cover with foil and leave to rest for 10 minutes.
- Slice thinly, against the grain, and spoon over some chimichurri to serve.
This recipe is from LEON Happy Fast Food by Rebecca Seal, Jack Burke and John Vincent. Published by Conran Octopus, £16.99. Photography by Steven Joyce.
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