- (1 1/2 - 2 lbs.) Skirt Steak
- (1 Tbsp.) Montreal Steak Seasoning
- (1 Tbsp.) Avocado Oil for cooking
- (1 Tbsp.) Butter for cooking (optional)
- (1/2 c) Flat Leaf Parsley, chopped
- (1 tsp.) Dried Oregano (or fresh if you have it)
- (1) Jalapeno, finely chopped and divided (or 1/2 tsp. dried red pepper flakes)
- (5) Cloves Garlic, finely chopped and divided
- (1/2 c) Extra Virgin Olive Oil
- (2 Tbsp.) Red Wine Vinegar
- (1/2 tsp.) Salt
- (1/4 tsp.) Fresh Ground Pepper
- (1) Lime, freshly squeezed or to taste
Step 1: Remove the skirt steak from the refrigerator, generously season, and set out to come to room temperature. This will help the steak cook more evenly. It will also take less time to cook which will make the meat juicier.
Step 2: Chop all the ingredients for the Chimichurri. My research into authentic Argentinian Chimichurri stated the importance of hand-chopping the ingredients vs. using a food processor, but of course, you can do what you prefer. I used dried oregano and gave it a chop as well so it combined well. Reserve about 1 tsp. each of the jalapeno and garlic to use when cooking the steak.
Step 3: Whisk all the Chimichurri ingredients together until well combined. Taste and adjust the seasoning to your liking. My jalapeno wasn't too hot and even adding all of it, I wanted a bit more heat. So, I added a couple of pinches of crushed red pepper.
Step 4: Cook your side dishes and 15 minutes before those are done, heat a skillet or grill to a medium-high temperature. I used a cast iron skillet.
Step 5: Once the skillet or grill is hot, add 1 Tbsp. of avocado oil and saute the reserved garlic and jalapeno until fragrant, approximately 30 seconds.
Step 6: Add the butter and skirt steak and grill or cook for 3-4 minutes per side. I also basted the steak with butter while cooking for added flavor.
Step 7: Allow the steak to rest for 4-5 minutes before slicing it against the grain. Serve with a drizzle of Chimichurri sauce and enjoy.
Suggested Sides: I made baked potatoes and steamed broccoli in the Instant Pot. The Chimichurri was delicious drizzled on the broccoli as well.
Store the remainder of your Chimichurri in a glass container in the refrigerator for up to 3 weeks. The flavor will continue to meld and evolve. Use it on any other grilled meats, pork, salmon, and vegetables.
Recipe by Victoria Cook:
Victoria is a home cook turned host and cook for 100+ episodes of a private cooking show for wellness practitioners and their patients. As a lover of ethnic cuisines, she uses a variety of spices and fresh ingredients to make flavorful healthy meals for her husband and son. She loves to challenge herself with new recipes and if she can make them in an electric pressure cooker, she’s even happier.