Skirt Steak with Red Chimichurri
Serves 435 mins prep55 mins cook
One of the thinnest cuts of beef out there, skirt steak was basically made for weeknight meals because of its quick-cooking nature. If you can’t find skirt, flank steak will work just as well, although I prefer the marbling typical of skirt steak. Fat is flavor, after all. Regardless, the trick here is to preheat your pan until it is unfathomably hot, so the steak can achieve a good dark sear on the outside without overcooking on the inside. A small amount of sugar in the marinade helps expedite that process to ensure a deeply caramelized crust. The whole thing is topped with a bright, spicy, Argentinean-style red chimichurri sauce. Unlike the green version that’s jam-packed with herbs, this one is made with both sweet and spicy peppers.
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