Churrasco Steak | Skirt Steak | Chimichurri | Blackstone Griddle

Slice a medium to large onion into thin rings.

Layer the onion rings at the bottom of a tupperware for marinating.

Select outside skirt steak and cut it in half for manageable sizes.

Season one side of the steak with generous amounts of salt.

Add fresh ground pepper on top of the salt.

Sprinkle dried oregano over the steak.

Spread minced garlic evenly over the steak.

Squeeze lime juice over the steak, preferably using a slightly overripe lime.

Layer the seasoned steak on top of the onion rings in the tupperware.

Cover the tupperware and let it marinate for 4 hours.

Prepare chimichurri by dicing fresh flat leaf parsley, removing stems.

Add 2 tablespoons of dried oregano to the parsley.

Chop 1 tablespoon of garlic and add it to the mixture.

Pour in 2 tablespoons of red wine vinegar and about 1 teaspoon of salt.

Add 1 teaspoon of crushed red pepper (or substitute with ground pepper if desired).

Mix in 1/2 cup of extra virgin olive oil and blend the mixture until it reaches a paste-like consistency.

Preheat the Blackstone griddle to medium-high to high heat.

Add a little oil to the griddle and place the marinated skirt steak on it.

Cook the steak for about 3-4 minutes without touching it to achieve a crust.

Flip the steak and cook for another 3-4 minutes, checking for doneness.

Check the internal temperature aiming for 130-135°F for medium-rare.

Remove the steak from the griddle once cooked and let it rest briefly.

Slice the steak against the grain into strips (or with the grain if too small).

Equipment Needed

Dietary

Allergens