Gordon’s Skirt Steak With Chimichurri Sauce Recipe: Extended Version | Season 1 Ep. 8 | THE F WORD

skirt steak

🥗Healthier: flank steak

💰Cheaper: sirloin

Flank steak is leaner while sirloin is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has health benefits, while canola is budget-friendly.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers a unique flavor, while white vinegar is inexpensive.

fresh parsley

🥗Healthier: cilantro

💰Cheaper: dried parsley

Cilantro can add a different flavor profile, while dried parsley is cost-effective.

Season skirt steak with salt, black pepper, and espelete pepper, and let it come to room temperature.

Make small inserts on the surface of the steak to help tenderize it.

Preheat the grill and ensure it's hot before placing the steak on it.

Grill the steak for 2 minutes on each side, then let it rest.

Prepare chimichurri by crushing garlic with rock salt and sugar to create a puree.

Add fresh oregano, dill, mint, coriander, and parsley to the garlic mixture.

Add lemon zest and juice, then mix in olive oil until combined.

Spread chimichurri over the rested steak.

In a cast iron pan, cook diced chorizo until it releases its fat.

Add shallots and garlic to the pan and cook until fragrant.

Stir in cannellini beans and a couple tablespoons of chicken stock, then bring to a boil.

Add rainbow chard and cook until the stock is absorbed by the beans.

Finish with butter for richness and serve with the steak.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary