Grilled marinated beef skirt with Argentinian chimichurri sauce on toast (Napoleon Grill)

beef skirt steak

🥗Healthier: flank steak

💰Cheaper: chuck steak

Flank steak is leaner, while chuck steak is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

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

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar is a healthier option with a similar flavor.

fresh parsley

🥗Healthier: spinach

💰Cheaper: dried parsley

Spinach adds nutrients, while dried parsley is cost-effective.

Prepare the marinade by combining olive oil, red wine vinegar, minced garlic, chopped parsley, oregano, red pepper flakes, salt, and black pepper in a bowl.

Place the beef skirt steak in a shallow dish and pour the marinade over it, ensuring it's well coated.

Cover the dish and refrigerate for at least 1 hour, or overnight for more flavor.

Preheat the grill to high heat (about 450°F).

Remove the steak from the marinade and let excess marinade drip off.

Grill the steak for 4-5 minutes on each side for medium-rare, adjusting time for desired doneness.

Transfer the grilled steak to a cutting board and let it rest for 5 minutes before slicing.

While the steak rests, toast slices of bread on the grill until golden brown.

Slice the steak against the grain into thin strips.

Prepare the chimichurri sauce by mixing chopped cilantro, onion, and lime juice with any remaining marinade.

Top the toasted bread with slices of beef and drizzle with chimichurri sauce before serving.

Cooking Techniques

Spice Level: