Grilled Skirt Steak (Churrasco)
Serves: 2
Santos Walker
1 January 1970
Based on User reviews:
50
Spice
48
Sweetness
61
Sourness
41
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 tsp
Onion Powder1 tbsp
White Wine Vinegar3 cup
Extra-Virgin Olive Oil6 cloves
Garlic1 cup
Red Wine Vinegar1
SaltDirections:
1
Rub a generous amount of salt and pepper into both sides of the steaks
2
Rub the onion powder into the steaks, dividing it evenly
3
Put the steaks into a baking dish or container that holds them comfortably
4
Sprinkle the vinegar over the steaks and brush them with the olive oil
5
Marinate the steaks at room temperature for up to 30 minutes or refrigerate for up to 2 days
6
Heat a gas grill to medium-high or heat a large grill pan over medium-high heat
7
Grill the steaks, turning only once, to desired doneness
8
Remove from the grill and let rest 5 minutes
9
If desired, slice the steaks thinly against the grain before serving
10
Drizzle some of the chimichurri over the steaks and pass the rest separately
11
; In a food processor, pulse the parsley and garlic until finely chopped
12
Scrape into a bowl and stir in the olive oil and vinegar
13
Season with salt and pepper, to taste
14
Add the red pepper flakes, if using, for a spicy chimichurri