Here’s the thing. I love having people over. I do not love that I usually get over excited and end up spending most of my time rushing around the kitchen trying to make the 8 dishes I planned to wow my guests.
I grew up in a Southern home where you show your love in many ways, but especially with food. Quantity, time, effort. Each of these factors add up to a figure tallying how much you love the person you’re feeding. As an adult, mom of two, and embracer of new ideas, I have searched for new way to show my friends and family my true feelings. Did you know that other people still appreciate food that took little to no effort to whip up?! This was a revelation to me. I am so much more likely to invite friends over now that I have some secret weapon dinner go to’s that I can put on the table in 30 minutes or less and still wow their socks off. I get to have more fun with my guests instead of hiding away in the kitchen, sweating through my nice shirt trying to get the spring rolls just so.
This chimichurri steak is one of the first consistently easy and impressive dishes I learned to make for guests. Every busy mom/dad/person needs quick, yummy, impressive dishes. I usually throw together some super simple guac to serve with chips and if you’re feeling extra festive, some seasonal crudités (aka baby carrots and cucumber slices).
I love that the steak only needs four ingredients that I always have on hand, and the chimichurri sauce is bright and fresh. Perfect for a summer backyard gathering. This dish is so versatile. I have served it with vermicelli rice noodles, corn tortillas for more of a fajita vibe, over rice, or as is with crispy potatoes on the side. It’s also great with just a side of fresh roasted veggies. To really amplify your meal, throw some seasonal fruit on the grill just before you do the steak. My favorites this summer are peaches and grapefruit. The fruit will caramelize and be delicious as is or with a drizzle of balsamic glaze. If you prep your chimichurri and sides before hand and have your meat pre-seasoned, all of this will come together before your guests even know what that delicious smell is.
You’ll notice this chimichurri sauce contains no cilantro, because my husband and I both think it tastes like cleaner. We have whatever genetic component doesn’t let you taste the full flavor profile of cilantro, therefore it tastes VERY off to us. Feel free to sub it for one of the other fresh herbs or have a mix of all three!
I used my cast iron grill pan to cook these, but they can of course be grilled outdoors or seared in a cast iron skillet or other heavy pan. Because skirt steak is so thin, you want to be able to heat the pan as hot as it will go before searing the steak, so I don’t recommend anything with a nonstick coating.
Skirt steak can be chewy and tough if not prepared properly. Be sure to trim some of the fat so that most of the meat surface is visible, but don’t worry about getting all of it. Whatever is left will help keep the meat flavorful and juicy. Also check to see if all of the membrane has been removed. Typically most skirt steaks you’ll find at the grocery store have most of removed for you, but you can find it by pinching the skin of the non-fatty side. It will pull up as a clear layer. Simply peel that layer away. This will help your steak be more tender.
Finally, make sure you’re using a hot surface. You want to sear it quickly to get that nice crispy caramelization without overcooking the inside. Fear not! Even when I have lost track of my steak while attending to a toddler, the steak is still delicious. It is hard to mess up.
Wishing you many gatherings of friends this summer with yummy food and few dishes.
Steak with Chimichurri
Ingredients
Sauce
1/2 cup fresh parsley
1/2 cup fresh basil
1/4 cup Extra Virgin Olive Oil
2 cloves garlic
2 teaspoons white wine vinegar
1 Tablespoon fresh lime juice
1/2 teaspoon cumin
1/2 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon red chili flake (optional)
Steak
1 1/2 lb skirt steak
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
Instructions
Sauce
- Place all ingredients in blender or small food processor.
- Blend until smooth.
Steak
- Mix all spices in a small bowl. Rub all over steak.
- Grill steak for 2-4 minutes on each side, or until your preferred level of doneness.
- Allow steak to rest 5 minutes. Slice against the grain, as thin as possible.
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