Skirt steak is one of our favorite cuts of meat to grill—its thin, ribbony texture is exceptionally forgiving (for any level cook), especially when you marinade it beforehand. This foolproof skirt steak recipe is our take on the South American classic: It starts with a classic chimichurri sauce which is a mixture of fresh herbs like oregano, parsley, and cilantro, plus garlic, minced chilis, olive oil, vinegar, shallots, and lemon juice. The steak gets marinated with half of the chimichurri mixture (save the rest for the sauce!) and then grilled to perfection on our Lowkey Lavender Grill Pan (grill marks FTW), along with charred onions for added flavor. Serve it up family-style to feed a crowd this Memorial Day, or anytime. It seriously can't get any easier than this.
1 ½ pounds skirt steak, cut into 6-inch pieces
1 teaspoon kosher salt, plus more for seasoning the steak
½ teaspoon freshly ground black pepper, plus more for seasoning the steak
1 cup packed parsley leaves and tender stems
1 cup packed cilantro leaves and tender stems
2 small shallots
4 cloves garlic
½ small hot red chili, seeded if desired
2/3 cup olive oil, plus more for brushing the onions
2 tablespoons red wine vinegar
2 tablespoons lemon juice
2 tablespoons chopped fresh oregano, or 1 teaspoon dried
2 medium onions, sliced in the ½-inch rings
This super-easy and flavorful recipe makes use of leftover steak in the best way.
A hearty, comforting alternative holiday main dish from The Korean Vegan.
Go ahead and have fries for dinner.