This is one of those recipes that will make you look like an incredible cook for very little effort.
|4 hrs 30 mins||4|
For the Onion Marinade
- 1/2 medium yellow onion, coarsely chopped
- 1 small garlic clove, peeled
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- 2 tablespoons water
For the Chimichurri
- 1/2 cup minced yellow onion
- 1/2 cup chopped fresh flat-leaf parsley leaves
- 1 tablespoon chopped fresh oregano
- 1 teaspoon finely grated or minced garlic
- 1-1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon red pepper flakes
- 1 cup extra-virgin olive oil
- 1/2 cup red wine vinegar
For the Skirt Steak
- 2 pounds skirt steak, silver skin trimmed away
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Smoked sea salt, for finishing (see note)
To Make the Onion Marinade
Combine the onion, garlic, 1/4 cup of the oil, and water in a blender; blend until smooth.
Put the skirt steak in a large resealable plastic bag or baking dish and pour in the onion mixture, coating both sides.
Cover or wrap the meat well so the onion scent does not permeate your refrigerator; chill for at least 4 hours and up to 24 hours.
To Make the Chimichurri
In a medium bowl or jar, combine the onion, parsley, oregano, garlic, salt, black pepper and red pepper.
Add the oil and vinegar and mix well.
Store covered for a couple of days and use before the herbs start to turn brown.
To Grill the Steak:
Prepare a grill to medium-high heat. Remove the steak from the marinade and season both sides with the kosher salt and pepper.
Transfer the meat to the grill and let cook until one side is well seared, 3 minutes. Flip and cook for 2 minutes more, for rare to medium-rare.
At this point, remove the steak from the grill and let rest for 2 minutes to allow the carryover heat to give it a more even doneness. Finally, return the steak to the grill and cook for 1 minute more per side (this guarantees this thin cut of steak will be served hot). (Add another minute of cooking on the second side for medium doneness.)
Remove the skirt steak from the grill and let rest 1 to 2 minutes before slicing and serving.
Cut each steak with the grain into three sections. Turn each piece to slice against the grain at a 45-degree angle. Slice into 1/4-inch pieces on a slight bias against the grain. You should get about 5 slices per cut piece, about 15 slices total.
Transfer the meat to a warmed plate. Garnish with the remaining 1 tablespoon oil and smoked sea salt and serve with the Chimichurri.