Marinated Skirt Steak with Chimichurri

Hello, good morning, hi! Welcome to another week of Nikoli's Kitchen where today, I'll be breaking down a skirt steak marinade and chimichurri recipe, as well as talking about Mexican street corn. I also talk about gratitude for all of the amazing listeners and peers that have tuned in to the show and helped me spread the word about its launch. Thank you so much for listening, and thank you so much for going on this journey with me.

Jocelyn Adams' Food Blog: https://grandbaby-cakes.com/marinated-skirt-steak-chimichurri/
Food with Feeling: https://foodwithfeeling.com/easy-mexican-street-corn/

Featured Recipe Timecodes

13:35 - Intro
14:40 - Step One (Skirt Steak Marinade)
15:35 - Step Two (Chimichurri)
17:57 - Step Three (Cooking the Skirt Steak)

 

Featured Recipe for this Episode

For this recipe I grabbed a 1-lb. skirt steak. The original recipes for both of these were adapted from Jocelyn Adams' food blog at https://grandbaby-cakes.com/marinated-skirt-steak-chimichurri/. She also mentions on her blog that this could easily work for flank steak. I had never made skirt steak before but I've done marinades similar to this with flank steak and it definitely works for that as well. You could also use this marinade for a top round or something of that ilk- but for a top round you'll want to let it marinate for a bit longer than 6-8 hours.

Skirt steak marinade

1/4 cup soy sauce
1/4 cup Worcestershire
1/4 cup red wine
1/4 cup red wine vinegar
1/3 cup lime juice
Zest of 2 limes
1/2 onion, sliced
10 cloves garlic, chopped
1/4 cup olive oil

Combine all of these ingredients in a large ziploc bag and add in your skirt steak. Leave this to marinate between 6-8 hours or, tops, overnight. Anything more than that is overkill; steak takes to marinade really well and you don't want to overdo it. This cut DEFINITELY needs marinade, however- it is simply too tough without it.

Chimichurri

1 cup fresh parsley
1/2 cup fresh cilantro
1/4 cup olive oil
1/2 medium onion diced
12 garlic cloves
1/2 cup fresh lime juice
2 T red wine vinegar
2 T red wine
Zest of 2 limes
1/2 teaspoon salt
1/2 teaspoon red & black pepper

Add all of the ingredients to a blender and mix until well-blended. The cilantro can honestly be increased if you are a bigger fan of it, I was just worried it was going to overpower the dish and I like it sparingly.

Grilling/Searing your steak

For this, you want a HIGH HEAT sear. Sear this over a very hot grill or in a hot cast iron pan (use an oil with a higher smoke point). My directions will be for stovetop but can easily be adapted to a grill.
Take your skirt steak out of the marinade and pat it dry with paper towels.
Add 1 T oil to a cast iron skillet and turn it to mid-high. You'll want an oil with a higher smoke point such as peanut oil, grapeseed oil, sunflower oil, or the like. 
Season your skirt steak well with salt & pepper- there's no need to add it to the marinade since you're adding it here and adding it to both would be overkill.
Once your pan is good and hot (you'll see a bit of smoke wisping off and it looks really shiny), place the steak in at the bottom first, laying it on the pan away from you to avoid any potential splashing.
Sear this for 2 minutes per side depending on the temperature you want- I wanted something around mid-rare and 2 minutes per side ends up on the rare side of mid-rare. If you want it done more mid-rare or mid, then I'd go to 2-1/2 minutes to 3 minutes per side.
Remove from the heat and allow it to rest for AT LEAST five minutes. 
Once you are ready to slice, cut thin slices against the grain. Between this and the marinade you'll ensure a super-tender piece of meat with every bite. 
Pour some of the homemade chimichurri over the top. 

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