Grilled Marinated Beef Skirt with Argentinian Chimichurri Sauce on Toast Recipe by Omar Allibhoy

beef skirt steak

🥗Healthier: flank steak

💰Cheaper: sirloin

Flank steak is leaner while sirloin is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a similar flavor profile and is often healthier.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers a milder taste.

fresh parsley

🥗Healthier: fresh cilantro

💰Cheaper: dried parsley

Cilantro gives a unique flavor and dried parsley is cost-effective.

Season the beef skirt steak generously with salt and black pepper.

Brush a light layer of olive oil on one side of the steak.

Place the steak on the BBQ and season the other side with more salt and pepper.

Cook the steak for 5 minutes on each side over medium heat.

Let the steak rest for 5 minutes after cooking.

Prepare the chimichurri by finely chopping one large garlic clove, shallot, and flat leaf parsley.

Add a pinch of oregano, a generous pinch of chili flakes, and cumin seeds to the chimichurri mixture.

Roll the lime between your hands and the chopping board to extract juice, then add it to the chimichurri.

Season the chimichurri with a pinch of salt, freshly cracked pepper, sherry vinegar, and extra virgin olive oil.

Drizzle olive oil on slices of bread and season with salt and rub with garlic.

Toast the bread on the grill while the steak rests.

Cut the rested steak into three manageable pieces and drizzle chimichurri over it before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary