ChefXi OfficialA celebration of fire and herb, featuring a perfectly charred skirt steak paired with two distinct chimichurris: one vibrant green and fresh, the other smoky, red, and soul-stirring.
In a small bowl, whisk together the parsley, 3 minced garlic cloves, red wine vinegar, 0.5 cup extra virgin olive oil, oregano, and red pepper flakes. Season with salt to taste and let sit at room temperature to allow the flavors to harmonize.
Chop the parsley by hand rather than using a processor to maintain the beautiful texture.
In another bowl, combine the finely diced roasted red peppers, smoked paprika, 2 minced garlic cloves, sherry vinegar, and 0.25 cup extra virgin olive oil. Stir well and set aside.
If you have time, char your own red peppers over a gas flame for extra depth.
Pat the skirt steaks dry with paper towels. Rub with olive oil and season aggressively with kosher salt and black pepper on both sides.
Preheat your grill or a heavy cast-iron skillet over high heat until it is lightly smoking.
Place the steaks on the hot surface. Sear for 3-4 minutes per side for medium-rare. Skirt steak is thin, so it cooks quickly; aim for a deep, dark crust.
Do not move the meat once it hits the pan until it's time to flip to ensure a proper crust.
Remove the steaks from the heat and transfer to a cutting board. Let them rest, tented loosely with foil.
Resting is non-negotiable for a juicy result.
Slice the steak against the grain into thin strips. Arrange on a platter and spoon the green and red chimichurris over the top or serve on the side. Taste the history.
The key to this dish is the contrast between the deeply charred, smoky crust of the steak and the bright, herbaceous acidity of the chimichurri. Ensure your grill or cast-iron skillet is screaming hot before the steak hits the surface. Respect the lineage of the Gaucho tradition by letting the meat rest for at least 10 minutes—this allows the juices to redistribute, ensuring every bite is a testament to patience and fire. Inspired by the rustic open-fire cooking of the Pampas.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.