Grilled Skirt Steaks with Two Chimichurris

From O, The Oprah Magazine

A can't-fail Argentine classic — grilled skirt steak — is made even better with a choice of two chimichurri sauces: a red version made with cayenne, paprika, and saffron, and a traditional green one with garlic, parsley, vinegar, and herbs.

By Michelle Bernstein

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Quentin Bacon

Serves: 4 Edit

 

Ingredients

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Directions

  1. Preheat a gas grill or a ridged grill pan to medium-high heat or prepare a fire in a charcoal grill, letting the coals burn until covered with white ash.
  2. Season steaks with salt and pepper. Grill for 4 minutes on each side for medium-rare; 5 1/2 to 6 minutes for medium. Let rest 10 minutes before slicing thinly. Serve with chimichurri sauces.

    Adapted from Michy's restaurant and Cuisine à Latina, by Michelle Bernstein. Copyright © 2008 (with permission from Houghton Mifflin).