Grilled Skirt Steak With Chimichurri
Grilled Skirt Steak With Chimichurri
Try Marc Murphy’s Grilled Skirt Steak With Chimichurri recipe from Kingside restaurant.
Servings
4
Ingredients
- 1/2 teaspoon toasted coriander seeds
- 1/2 teaspoon red chile flakes
- 2 cloves garlic
- 1/2 white onion, finely chopped
- 1/2 teaspoon dried thyme
- dried thyme
- 1/2 teaspoon paprika
- 1/2 cup finely chopped flat-leaf parsley
- 1/4 cup white vinegar
- 1/2 cup olive oil
- kosher salt, to taste
- pepper, to taste
- 4 pieces (8 ounces each) prime skirt steak
- salt, to taste
- pepper, to taste
- 1 bunch watercress
Directions
- In a large mortar, mash coriander seeds until they are broken down. Add chile flakes, garlic, and onions, and mash until well-combined. Add thyme, zest, and paprika. Add parsley until herbs release their aromas and essential oils. Stir in vinegar and oil.
- Keep at room temperature until ready to serve.
- Leftover sauce should be refrigerated and lasts for a few weeks. Bring back to room temperature to serve.
- Season the steak with salt and pepper and place on high to medium heated grill and cook on both sides for about 5 minutes until cooked. Take off grill and let rest for 2 minutes. Slice and place over watercress and serve with side of chimichurri.