Grilled Skirt Steak with Chimichurri

Bold and creative, yet not fussy, this recipe for an Argentinian-style steak will wow you with vivid color and bold flavor. Pair it with a Petit Verdot.
Photo by Penny De Los Santos/ Styling by Frances Boswell

Courtesy Richard Hyman, Owner and Executive Chef, Fenix, Lodi, CA

Richard Hyman named his new Lodi restaurant Fenix, a nod to the mythical bird that rises from the ashes. The name pays tribute to Hyman’s own comeback after suffering serious burns at his previous restaurant. At this modern, eclectic eatery marking new beginnings, the chef serves up dishes that are bold and creative, but not fussy. He prepares this steak Argentinian style, with vivid colors and strong flavors.


Ingredients
  • 2 (12-ounce) skirt steaks
  • 1 bunch cilantro, stems removed
  • 1 bunch flat parsley, stems removed
  • ¼ cup chopped fresh oregano leaves
  • ¼ cup chopped sage leaves
  • ¼ cup chopped fresh rosemary leaves
  • 2 shallots, peeled and chopped
  • 12 cloves garlic, chopped
  • Juice of 2 lemons
  • 2 tablespoons red-wine vinegar
  • 1 jalapeño, seeded and chopped
  • 1½ cups good-quality olive oil
  • Salt, to taste
  • Black pepper, to taste
Directions

If necessary, peel membrane and trim sinew from skirt steak. Set aside.

Put all other ingredients into blender. Pulse until slightly coarse. Season to taste with salt and pepper. Place steaks in deep dish. Pour one-third of chimichurri on steaks, and rub into surface. Cover and refrigerate for at least 2 hours, preferably overnight.

Heat charcoal grill. When coals are blazing, grill steaks 4 minutes per side (medium rare). Remove from grill. Spoon chimichurri over steaks and serve. Serves 2

Pair It

A 2013 Inkblot Petit Verdot from Lodi’s Michael David winery holds its own against the spicy steak. Dry with a strong flavor profile, it gives off earthy notes of coffee and chocolate.

Published on June 17, 2017


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