Hello, fellow food enthusiasts!
Today, I’m thrilled to share with you a dish that’ll transport your tastebud buddies straight to the bustling streets of Buenos Aires. It’s none other than our featured dish: Chimichurri-Drizzled Skirt Steak with Charred Vegetables. There’s something magical about grilled meat and fresh chimichurri — the robust, smoky flavours infused in tender slices of beef, all brightened up with a herby, garlicky sauce. It’s like holding a carnival in your mouth!
Now, I know what you’re thinking. “Al, steak? That’s an everyday meal.” But trust me, with the right seasoning and this zingy chimichurri, it’s a game changer. This dish is my love letter to Argentina, where the art of grilling, or ‘asado’, is more than just a cooking method – it’s a time-honored tradition.
On a sunny Saturday, I got myself a beautiful cut of skirt steak from the local butcher. Something about knowing where your meat comes from makes the whole cooking process more intimate, doesn’t it? I love talking to the butcher about the best cuts, and skirt steak, with its bold flavor and quick cooking time, is perfect for a grill-out session.
As the steak came up to room temperature, I immersed myself in crafting the chimichurri. If there’s a secret weapon in the Argentinian cooking arsenal, this vibrant green sauce is it. The blend of parsley, oregano, garlic, and chili flakes creates a symphony of flavor that screams freshness. Just the smell of it marinates the soul in anticipation.
Once the grill was fired up to a sizzling 400°F (I’m quite the fan of those beautiful char marks), it was action time. The steak sizzled delightfully on contact, while the vibrant veggies took their turns on the grill. I could hardly wait to dig in, my friends.
I always talk about the patience of letting meat rest, and yes, it’s a 10-minute eternity, but those juices are worth every second. Slicing that perfectly rested steak against the grain, I could already feel the tenderness.
Plating up, I let the chimichurri cascade over the steak like a verdant waterfall, its aroma mingling with the smokiness of the meat. The charred veggies played their supporting role admirably – colorful, flavorful, and just downright delicious.
I assure you, this dish was every bit as delectable as it sounds. Whether it’s a special occasion or you’re just looking to spice up your weekend grilling, this dish is a winner. It earns a ‘chef’s kiss’ from yours truly.
I’m always excited to see how you’ll make this dish your own. Remember, life’s too short for dull meals!
Happy cooking and even happier eating!
Until next time,
Al
Ingredients
– 600g skirt steak
– Salt and freshly ground black pepper, to taste
– 2 tablespoons olive oil
– 1 red bell pepper, halved and deseeded
– 1 yellow bell pepper, halved and deseeded
– 1 large courgette, sliced into 1/2-inch thick rounds
– 1 red onion, cut into wedges
For the Chimichurri Sauce:
– 1 cup fresh parsley, finely chopped
– 4 cloves garlic, minced
– 2 tablespoons fresh oregano leaves, finely chopped
– 1/2 cup extra virgin olive oil
– 2 tablespoons red wine vinegar
– 1 teaspoon red chili flakes
– 1/2 teaspoon salt
– 1/4 teaspoon freshly ground black pepper
Method
1. Take the skirt steak out of the refrigerator and allow it to sit at room temperature for about 30 minutes before grilling. This ensures even cooking.
2. While the steak is resting, preheat your grill or grill pan over medium-high heat to approximately 400°F (200°C).
3. Season the steak generously with salt and freshly ground black pepper, and rub both sides with 1 tablespoon of olive oil.
4. In a bowl, toss the bell peppers, courgette, and red onion with the remaining 1 tablespoon of olive oil, and season with salt and pepper to taste.
5. Grill the vegetables first, starting with the bell peppers, skin side down, for about 4-5 minutes, until they begin to char. Flip the peppers and add the courgette rounds and red onion wedges to the grill. Cook for another 4-5 minutes, turning once until all the vegetables are nicely charred and tender. Remove the vegetables from the grill and set aside to keep warm.
6. Place the seasoned steak on the hot grill and cook for approximately 3-4 minutes per side for medium-rare, or until it reaches your desired level of doneness. Use a meat thermometer to check for internal temperatures: 135°F (57°C) for medium-rare, 145°F (63°C) for medium, 150°F (65°C) for medium-well, and 160°F (71°C) for well done.
7. While the steak is grilling, make the chimichurri sauce. In a bowl, combine chopped parsley, minced garlic, oregano, extra virgin olive oil, red wine vinegar, red chili flakes, salt, and black pepper. Mix well and let it sit to allow the flavors to meld together.
8. Once the steak is cooked to your liking, transfer it to a cutting board and let it rest for about 5-10 minutes. This allows the juices to redistribute throughout the meat.
9. Slice the steak against the grain into thin strips to ensure tenderness.
10. Arrange the sliced steak on a serving platter, surrounded by the charred vegetables. Drizzle the chimichurri sauce generously over the steak and serve any remaining sauce on the side.
11. Serve immediately, offering extra chimichurri sauce to guests to add to their liking.
