If you’re looking for steak recipes, you’ll find a ton of recipes that call for flank steak. And as tasty as flank steak can be, it can be tricky to cook and often ends up chewy. A butcher once told me about skirt steak, and it’s now my favorite cut of beef (behind the almighty filet mignon of course…nothing can beat a good filet). It comes from the same area as the flank steak (the Short Plate near the belly), but it has a bit more marbling. And marbling = more flavor.
This recipe is from a blog I came across called Eat the Love and it’s awesome for a few reasons. It includes a delicious steak rub that can be used on any steak, and it also includes a delicious chimichurri sauce that would also be good on any cut of meat or even as a bread dip (it’s best to keep these sauces out of sight while you’re cooking or you’ll just keep dipping!).
Skirt steak does cook really quickly, so be careful not to overcook it!
- 2 lbs skirt steak at room temperature
- 1 Tablespoon olive oil
- 1-2 Tablespoons of chili powder
- 1 Tablespoon dark brown sugar
- 1½ teaspoons ground cumin
- 1½ teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ½ cup Italian parsley leaves
- ¼ cup cilantro leaves
- 2 teaspoons red chili flakes (less if you don't like spicy!)
- ¼ cup olive oil
- 1 Tablespoon balsamic vinegar
- 1 minced garlic clove
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- Heat a grill to high and lightly oil the grill.
- Mix all of the steak rub ingredients in a bowl and mix well. Drizzle half the olive oil over the steak and rub it around. Sprinkle half the rub on the steak and rub it around. Flip the steak over and repeat with the oil and rub.
- Cook the steaks for 4-6 minutes on each side until it's medium rare. Remember that steaks keep cooking when you pull them off the grill!
- Chop the parsley and cilantro and mix them with the rest of the chimichurri ingredients. (If you have a mini cuisinart, you can use that as well. Just make sure you keep it a bit chunky.)