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Argentine · Main
Dry-Rubbed Skirt Steak with Chimichurri
A sweet and spicy rub forms a crust on grilled skirt steak, balanced by a loose, sharp chimichurri of parsley, oregano, garlic and chili flakes. Slice it thick and spoon the sauce over.
- YieldServes 4
- Hands-on25 min
- Total2 h 3 min
- Difficulty
Ingredients
Rub
- 1 tbsplight brown sugar
- 1 tbspthyme leaves, chopped
- ½ tspmustard powder
- ¼ tspgarlic salt
- ¼ tspsmoked paprika
- 675 gbeef skirt steak
- to tastefreshly ground black pepper
- 1 tbspolive oil, for brushing
Chimichurri
- 90 mlolive oil
- 1½ tbspred wine vinegar
- 1 tbsplemon juice
- 15 gflat-leaf parsley leaves, roughly chopped
- 2 tbspcilantro, roughly chopped
- 1 tbsporegano leaves, roughly chopped
- 2 clovesgarlic, chopped
- 1 tspdried red chile flakes
- to tastesalt
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