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

Be the first to rate this recipe

RecipePhotosReviews
 
 
--
 

Quentin Bacon

Serves: 4 Edit

 

Ingredients

U.S. Metric Conversion chart

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 Latina, by Michelle Bernstein. Copyright 2008 (with permission from Houghton Mifflin).