Skirt Steak with Vidalia Onion Chimichurri | Printable recipe

Skirt steaks cook very quickly and are super flavorful. The steaks are
long strips about 4 inches wide from the diaphragm muscle.
Adding a Southern twist to Argentina’s chimichurri sauce dresses
the steak up so it’s fit for company. The steaks are easily cooked
on the grill, too.

1/2 cup red wine vinegar
1/2 cup olive oil
4 cloves garlic, smashed
2 pounds skirt steak
1/2 cup chopped fresh cilantro
1/4 cup diced Vidalia onion
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon kosher salt

Move the oven rack to a position about 5 inches from the broiler.
Preheat the broiler.
In a large re-sealable plastic bag, combine the vinegar,
1/4 cup olive oil, and the garlic cloves. Add the steak to the bag
and marinate for 15 minutes.

Meanwhile, to make the chimichurri, combine the cilantro,
the remaining 1/4 cup olive oil, onion, lemon juice, and salt
in a small bowl. Set aside.

Remove the steaks from the marinade and place them on a
rimmed baking sheet. Discard the marinade.

Broil for 3 minutes per side.

Let the steaks rest for at least 5 minutes before slicing.

Cut each strip of steak in half, to make 2 shorter strips.
You can serve the steak this way or in thin strips.
For the strips, slice down the long side (across the grain) into
1/2-inch- thick slices.

Serve the chimichurri sauce with the steak.

Serves: 6