Description
This Brazilian-style skirt steak is marinated in a flavorful cumin, oregano, and lime mixture, then grilled to perfection for a juicy, tender result. Served with a vibrant chimichurri sauce made from parsley, cilantro, garlic, and red wine vinegar, this dish offers bold flavors and an impressive presentation, perfect for summer barbecues or quick weeknight dinners.
Ingredients
Units
Scale
For the Steak Marinade and Rub
- 3 pounds skirt steak
- 1/2 tablespoon ground cumin
- 3 teaspoons oregano
- 2 teaspoons ground thyme
- 1 lime (juiced)
- 1/4 cup olive oil
- Coarse salt, to taste
- Fresh cracked black pepper, to taste
For the Chimichurri Sauce
- 1 cup flat leaf parsley
- 4 garlic cloves, finely chopped
- 1/2 cup chopped fresh cilantro
- 1 teaspoon coarse salt
- 1/4 - 1/2 teaspoon crushed red pepper
- 1 1/2 teaspoons dried oregano
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 4 tablespoons hot water
- Freshly cracked black pepper, to taste
Instructions
- Prepare the marinade: Mix the cumin, oregano, thyme, olive oil, and lime juice in a bowl until well combined.
- Marinate the meat: Place the skirt steak in a container suitable for refrigeration. Rub the marinade mixture onto both sides of the steak. Season generously with coarse salt and cracked black pepper.
- Refrigerate: Cover the container and marinate in the fridge for at least 1 hour, preferably overnight for maximum flavor and tenderness.
- Bring to room temperature: Remove the steak from the fridge and let it sit at room temperature for 15-20 minutes while preparing the grill or pan.
- Preheat the grill or pan: Heat your grill to high heat or your cast iron skillet over medium-high heat until hot and the charcoal is gray or the skillet is shimmering.
- Cook the steak: Grill or sear each side for approximately 3-4 minutes for medium rare, adjusting time based on thickness. Use a meat thermometer if needed: 145°F for medium rare, 160°F for medium.
- Rest the meat: Remove from heat, tent loosely with foil, and let it rest for 5 minutes to allow juices to redistribute.
- Prepare the chimichurri: Meanwhile, combine all sauce ingredients in a bowl, mixing well. Adjust seasoning to taste.
- Slice and serve: Slice the steak against the grain into thin strips. Garnish with chimichurri sauce and serve immediately.
Notes
- Double the spices for a more robust marinade flavor.
- Marinate overnight if possible for maximum tenderness and flavor.
- Use coarse salt such as kosher or Sal Grosso for authentic flavor.
- Always slice against the grain for tender cuts.
- Resting the meat ensures juiciness and flavor retention.
- Depending on steak thickness, cooking times may vary; use a thermometer for best results.
Nutrition
- Serving Size: 1 steak (approximately 4 oz)
- Calories: 350 kcal
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 4 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 70 mg
