Grilled Skirt Steak with Minted Chimichurri

Grilled Skirt Steak With Minted Chimichurri

Grilled Skirt Steak with Minted Chimichurri
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Grilled Skirt Steak With Minted Chimichurri

Skirt steak has a wonderful flavor, but can often be tough. By using a sous vide circulator, it will come out perfectly cooked to medium, juicy and fork-tender!
Course: Main Course
Keyword: BBQ, Chimichurri, Skirt Steak, Sous Vide

Equipment

  • Sous vide circulator

Ingredients

  • 2 tbsp cumin seeds toasted
  • 3 jalapeño peppers cut in half, and seeded if desired
  • 2 lg cloves garlic
  • 1 tsp kosher salt
  • 1 tbsp freshly ground black pepper
  • ¼ cup freshly squeezed lime juice
  • 1½ bunches cilantro
  • ¾ cup extra-virgin olive oil
  • 1½ lbs skirt or flank steak

Chimichurri

  • ½ bunch mint chopped
  • ¼ bunch Italian flat leaf parsley chopped
  • ¼ bunch chives chopped
  • ¼ bunch cilantro chopped
  • ½ cup extra-virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 lime juiced
  • 2 cloves garlic minced
  • ⅛ tsp crushed red pepper flakes
  • kosher salt to taste

Instructions

  • Lightly toast cumin seeds in a dry, medium skillet over low heat just until aroma is released, about 5 minutes. Transfer seeds to a blender. Add jalapeños, garlic, salt, pepper and lime juice and puree until cumin seeds are finely ground. Add cilantro and olive oil and puree until smooth.
    Skirt steak marinade
  • ***TWO COOKING OPTIONS:
    Sous Vide or Traditional Grilling
    Sous Vide Circulator: (this is my preferred method for cooking steak). Place steak and marinade in an air-tight container or sealable bag and marinade in the refrigerator for 2-3 hours.
    Traditional Grilling: Slice steak across the grain into diagonal strips. Arrange meat in a shallow pan and generously cover meat all over with marinade with your hands. Cover and refrigerate for 2-3 hours.
  • Sous Vide: Set Sous Vide temperature to 135 degrees F. Drain the meat and seal it in a FoodSaver bag. When the water has reached temp, place the steak in the water and leave to cook for 4 hours.
    About 5 minutes before you want to serve, remove the steak from the water bath and dry the meat with paper towels. Quickly sear the steak on both sides, on a very hot hot grill. Remove from grill, tent and let rest for a o couple of minutes. Slice steak across grain into diagonal strips and serve with Minted Chimichurri.
    Traditional Grilling: About 30 minutes before cooking, remove meat from refrigerator and thread on skewers. Heat grill or broiler until it is very hot. Grill skewers until they are at their desired doneness, about 3 to 4 minutes per side.
    Sous Vide Skirt Steak

Minted Chimichurri

  • In a medium bowl, whisk together chimichurri ingredients. Let sit at least 30 minutes before serving, allowing flavors to marry.
    Minted Chimichurri

Notes

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