Argentinian Skirt Steak with Chimichurri
Category
Dinner
Servings
4
Prep Time
120 minutes
Cook Time
10 minutes
If you love steak, but are looking for a lighter and flavorful option to the more popular cuts of beef (such as ribeye or New York Strip) a skirt steak can be an excellent choice. You might know skirt steaks from Mexican restaurants as they are used in steak fajitas. This tasty and tender steak cut is also used in dishes throughout Latin America including Argentina, where we got our inspiration for the recipe. Packed fresh flavor notes from our Chop House Rub and other herbs and spices, this Argentinian Skirt Steak with Chimichurri Sauce Recipe is a must try for your Louisiana Grill. Note: It is recommended to use Texas Mesquite Hardwood Pellets for this recipe.
Ingredients
- 1/2 Cup Cilantro, Chopped
- 2 Tablespoons Louisiana Grills Chop House Steak Rub
- 1/2 Cup Parsley, Chopped
- 2 Pounds Skirt Steak, Trimmed
- 2 Cloves Garlic, Minced
- 1/2 Cup Olive Oil
- 2 Tablespoons Red Wine Vinegar
Special Tools
- Food Processor
Directions
- In a small bowl, mix the Chop House Steak Rub and 1 tablespoon olive oil.
- Generously rub the mixture all over the skirt steak and allow to marinate for 45 minutes.
- Start your LG on smoke. Once it's fired up, set the temperature to 400°F.
- Grill the skirt steaks for 3-5 minutes on each side or until the steak is done to the desired degree of doneness.
- Remove the steaks from the grill and allow to rest for 5 minutes before slicing and serving.
- In a food processor, combine the remaining olive oil, vinegar, garlic, parsley, and cilantro and pulse until a smooth sauce forms.
- Serve on top of the grilled skirt steak or use as a dipping sauce.