Grilled Skirt Steaks with Two Chimichurris
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.
Be the first to rate this recipe
pound each) skirt
steaks, trimmed of all silver skin
1 teaspoon(s) kosher
1/2 teaspoon(s) freshly
(traditional and red)
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.
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
Adapted from Michy's restaurant and Cuisine
à Latina, by Michelle Bernstein. Copyright © 2008 (with permission from