Recipe for skirt steak with chimichurri sauce

Catherine Smart for the Boston Globe

Serves 4

The South American sauce chimichurri, made with cilantro, parsley, and olive oil worked until well blended, is the new pesto. Here it goes with flavorful skirt steak, which is rubbed with a chipotle-cumin spice blend and seared in a heavy skillet. Cook the steak in batches if your skillet isn’t large enough to add the meat without crowding.


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1 clove garlic, smashed
1 cup fresh cilantro leaves
1 cup fresh parsley leaves
2 tablespoons fresh oregano leaves
½ cup olive oil
Juice of 1 lemon
Salt and pepper, to taste

1. In a food processor, combine the garlic, cilantro, parsley, oregano, olive oil, lemon juice, salt, and pepper. Work the mixture until it is roughly chopped.

2. Taste for seasoning and add more salt, pepper, or olive oil, if you like.


2 tablespoons ground chipotle powder
2 tablespoons ground cumin
2 pounds skirt steak
2 tablespoons olive oil
Salt and pepper, to taste

1. In a bowl, blend the chipotle and cumin.

2. Sprinkle steak with salt and pepper. Rub the chipotle mixture on both sides of the steak.

3. Heat a large skillet over medium high heat until very hot. Add the oil. Cook the steaks without crowding the pan for 2 minutes on a side until rare. Cook 1 minute longer on each side for medium-rare; 2 minutes longer on each side for medium.

4. Transfer steaks to a plate, and set aside in a warm place for 5 minutes.

5. Carve the steak into thin slices against the grain. Top with chimichurri. Catherine Smart