Skirt Steak Chimichurri with Grilled Flatbread

This is one of our favorite easy summer recipes. Chimichurri – the classic Argentinian steak marinade/sauce – is easy to make and absolutely exploding with flavor. It’s a big, bold sauce that requires a hearty cut of meat to stand up to it. Skirt steak is perfect – and its easy to find, and very affordable. We serve this with a flatbread that’s also very easy to make – just a handful of ingredients and a few minutes of kneading and it’s good to go. You can forgo the flatbread if you like, but buy a baguette or a thick country loaf to sop up the extra chimichurri sauce.

Ingredients

Chimichurri

  • 1/4 cup roughly chopped parsley
  • 3 tablespoons red wine vinegar
  • 4 large garlic cloves, crushed
  • 2 tablespoons fresh oregano leaves
  • 1 teaspoons crushed red pepper
  • 1/2 cup extra-virgin olive oil
  • Salt/pepper to taste
  • 1-1.5 lbs skirt steak

Flat Breads

  • 8 oz sour cream
  • 1.75 cups self rising flour
  • 1/2 tsp baking powder
  • 1 tsp kosher salt

Instructions

Chimichurri

1) Place the first 5 ingredients (through red pepper flakes) in a blender or food processor, and pulse a few times until you get a coarse paste. Do not make make it too smooth!
2) Place in a bowl, and stir in the olive oil, salt, and pepper. Let sit for at least 30 minutes at room temperature.
3) Rub the steak with salt and pepper, then rub about 2 tablespoons of chimichurri into the meat, reserving the rest for a sauce. Place it in a bag or on a plate and allow it to marinate for at least a couple hours, up to overnight.
4) When you’re ready to cook, place the steak on the counter while you start the grill. Prepare the grill for high heat.
5) Grill the steak over high heat for 3-4 minutes a side until medium.
6) Let the steak rest for 5-10 minutes, then thinly slice against the grail. Serve with the remaining sauce.

Flat Breads

1) Mix all ingredients together in a bowl, and knead until it comes together. The dough will be slightly sticky. You may need to add a bit more liquid (water or milk is fine) or a bit more flour.
2) Cut the dough into 4 equally sized pieces, roll it into rough circles, and cut two slits in it.
3) After the meat is removed from the grill and resting, grill the bread for 1-2 minutes a side.

Notes:

  • We cook most steaks medium rare, but we cook skirt steak just a little longer. It gets a bit more tender if its closer to medium.
  • The bread is sticky and can be a little hard to handle. Sometimes we roll it between two pieces of wax paper to make it a little easier to manage.
  • You’ll know the bread is ready to flip because it will no longer stick to the grill grate. Gently lift up a corner with your tongs and if it releases easily and has grill marks, its ready to flip over.
  • You can use Greek yogurt instead of sour cream for this bread if you prefer.

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