Skirt Steak on the Blackstone (Churrasco) with Homemade Chimichurri Sauce
Serves 1
Directions
- 1Slice a medium to large size onion into thin rings and use half to layer the bottom of a tupperware for marinating.
- 2Slice outside skirt steaks in half to a manageable size.
- 3Generously season one side of the steak with salt, fresh ground pepper, oregano, and minced garlic.
- 4Squeeze lime juice over the seasoned side of the steak.
- 5Flip the seasoned steak slices onto the onion layer in the tupperware, seasoned side down.
- 6Repeat the seasoning process (salt, pepper, oregano, minced garlic, lime juice) on the other side of the steaks.
- 7Layer the remaining half of the sliced onions on top of the seasoned steaks.
- 8Cover the tupperware and refrigerate the steak to marinate for at least four hours.
- 9Wash and finely chop two bunches of fresh flat leaf parsley, removing the stems.
- 10Add two tablespoons of dried oregano, one tablespoon of chopped garlic, two tablespoons of red wine vinegar, one teaspoon of salt, one teaspoon of crushed red pepper, and half a cup of extra virgin olive oil to the chopped parsley.
- 11Mix the chimichurri ingredients well.
- 12If desired, blend the chimichurri with a stick blender to achieve a paste-like texture.
- 13Crank up the Blackstone griddle to a medium-high to high heat.
- 14Add a little oil to the hot griddle.
- 15Place the marinated skirt steaks on the griddle and let them sizzle for three to four minutes.
- 16Flip the steaks and cook for another three and a half to four minutes until they reach a medium-rare temperature (130-135 degrees Fahrenheit).
- 17Remove the steaks from the griddle.
- 18Cut the cooked skirt steak against the grain before serving with the homemade chimichurri.
Ingredients
- 1 medium to large size onion, sliced into rings
- Outside Skirt Steaks
- salt
- fresh ground pepper
- oregano
- minced garlic
- 1 lime
- 2 bunches fresh flat leaf parsley, finely chopped
- 2 tablespoons dried oregano
- 1 tablespoon garlic, chopped
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
- 1 teaspoon crushed red pepper
- 0.5 cup extra virgin olive oil (EVOO)
- oil
Equipment
knifetupperwareblender stickBlackstone griddlefood thermometer
Tips
- Use outside skirt steak for best tenderness.
- Marinate the steak for at least 4 hours.
- Cook skirt steak on high heat for a crispy outside and medium rare inside.
- Cut steak against the grain, typically in four-inch strips.
- For chimichurri, if you don't like the texture, blend it into a paste.
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