There are few things that pair together better than flavor-packed skirt steak and grassy chimichurri
I love skirt steak. It used to be a pretty bargain cut, but the secret is out and it can now get quite expensive. Look for cuts labeled flap, they are the next frontier. It has a slight chew and is packed full of beefy grass flavor. The chimichurri in this really pumps those notes up. While it goes great by itself, it's also my go-to for steak tacos.
You are going to want to cook this over decently high heat. To put that in perspective, if I’m using a gas grill, you’re going to want it all the way up. You want to char it, you want those burnt pieces on the edges, and you want the wisp of smoke left behind from being flame kissed. I usually cook skirt steak to medium, I know there are medium rare or bust people out there, but this steak needs the extra heat to become tender. Trust me.
Skirt Steak Tacos
Makes ~3-5 Servings
1 Bunch Fresh Cilantro
1 Bunch Flat Leaf Parsley
1.5 C Fresh Mint Leaves
.5 C Lose Fresh Oregano Leaves
8 cloves of garlic
1 Can Chipotle in Adobo Sauce
1.5 Tbs Apple Cider Vinegar
.5 C Fresh Squeezed Orange Juice
.5 C Fresh Squeezed Lime Juice
.5 Tbs Cumin
.25 tsp Cinnamon
.5 C Olive Oil
1 tsp Pepper Flakes
Kosher Salt & Pepper
2 Lbs Skirt Steak, Trimmed
I describe using a food processor in this recipe for the chimichurri. It works, and a blender does too. But the truly best way to make this is with a mortar and pestle. The flavors that you extract and the emulsion it creates is awesome.
To make the chimichurri:
In the bowl of a food processor, add the full bunch of cilantro and flat-leaf parsley, mint, oregano, 4 cloves of garlic. Pulse to chop into a medium-fine texture.
Add .25 C olive oil, 1.5 Tbs apple cider vinegar, pepper flakes, 1 Tbs Kosher Salt, and 1 Tbs black pepper to the food processor. Continue processing on low speed until evenly chopped and emulsified.
Remove half of the chimichurri and reserve in the refrigerator.
To make the marinade:
With the remaining half of the chimichurri in the food processor, add one chipotle from the canned chipotle in adobo sauce, plus 1 Tbs Adobo Sauce.
Add 4 additional cloves of garlic, .25 C Olive Oil, lime juice, orange juice, cumin, cinnamon, .5 Tbs kosher salt, and .5 Tbs black pepper. Process on high until fully incorporated.
Slice the skirt steak into 3.5 or 4 inch pieces, ensuring the grain is running the short way across.
Add the skirt steak and marinade to a gallon sized ziplock bag, allow to marinate for at least 4 hours and up to 24 hours.
Cooking the Steak:
Remove the chimichurri from the refrigerator the morning before you cook the steak, or long enough to fully bring up to room temperature.
Preheat the grill on high heat and use vegetable oil to grease the grates to prevent sticking.
Once the grill has fully preheated, place the steak on the grill. Flip after char marks start to form on the underside, about 4-6 minutes. Cook on the other size until similar marks appear, about another 4-6 minutes. Flip once more each time to ensure a nice and crispy char. When the fame kicks up, take advantage of it to add as much char as you like.
Rest steak for no less than 5 minutes, and up to 10 minutes.
Slice against the grain on the skirt steak. I love them shaved nice and thin for a taco but leave it closer to a quarter inch or more when serving as a steak for that extra chew.