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Skirt Steak with Chimichurri Recipe

Skirt Steak with Chimichurri Recipe

Elevate Your Grilled Steak Game with Mustard Greens Chimichurri

If you’re a regular steak griller, it’s time to take your culinary adventures up a notch with this tantalizing Mustard Greens Chimichurri. The fiery kick of mustard greens combined with grilled skirt steak will leave your taste buds dancing. In this article, we’ll explore the delightful marriage of steak and chimichurri and introduce you to a vibrant twist that’s guaranteed to add a Southern flair to your dining experience.

The Perfect Pairing: Skirt Steak and Chimichurri

Steak and chimichurri are like a match made in culinary heaven. In this adaptation from the cookbook “Sunday Best” by Adrienne Cheatham, you’ll discover a chimichurri that takes this classic pairing to new heights. Mustard greens, known for their peppery punch, and fiery Fresno chiles join forces with traditional herbs and garlic to create a chimichurri that’s anything but ordinary.

Cheatham’s choice of skirt steak is a stroke of genius. Its balanced fat content complements the mustard greens, infusing the dish with a delightful Southern essence. As you savor the rich, beefy flavors of the skirt steak, you’ll find that the chimichurri isn’t just a condiment—it’s a star in its own right.

Skirt Steak vs. Flank Steak: Unveiling the Differences

While skirt steak and flank steak share a certain leanness, they are not identical cuts. Skirt steak boasts a distinctive profile—it’s longer, narrower, thinner, and comes with more fat, resulting in a richer, more robust beef flavor compared to flank steak. The choice of skirt steak for this dish is essential to the recipe’s success.

Embracing Bitterness: Mustard Greens Unleashed

Mustard greens bring a natural bitterness to the table, reminiscent of radicchio or chicory. However, don’t let their initial bitterness discourage you. Mustard greens can be tamed through sautéing, stir-frying, or braising, making them an excellent addition to this chimichurri. If you can’t find mustard greens, consider using turnip greens as a suitable alternative.

Pro Tips for Perfect Skirt Steak

Since skirt steak is a lean cut, it doesn’t require extensive grilling time. While you preheat your grill or grill pan, allow your steak to reach room temperature to ensure even cooking from the outside to the center.

The Ideal Complement: Wine Pairing

For a memorable dining experience, we recommend pairing this vibrant chimichurri with a spicy, full-bodied Malbec like Mendel Mendoza. The wine’s robust flavors will harmonize beautifully with the chimichurri’s Southern twist, enhancing your meal’s overall appeal.

Prepare in Advance: Chimichurri Convenience

Good news for busy cooks: you can prepare the chimichurri up to four days in advance. Store it in an airtight container in the refrigerator until you’re ready to serve, saving you time on the day of your steak feast.

Ingredients You’ll Need

Mustard Greens Chimichurri

  • 8 ounces fresh mustard greens (from 1 bunch), trimmed and chopped
  • 6 cilantro sprigs, roughly chopped
  • 1/4 cup finely chopped shallot
  • 1 medium garlic clove, finely chopped
  • 2/3 cup extra-virgin olive oil
  • 1 medium Fresno chile, finely chopped (about 1 1/2 tablespoons)
  • 1 1/2 teaspoons fresh lime zest
  • 1/3 cup red wine vinegar
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Grilled Skirt Steak

  • 1/4 cup extra-virgin olive oil, plus more for greasing
  • 3 garlic cloves, grated
  • 1 tablespoon kosher salt, divided
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 2 skirt steaks (about 1 1/4 pounds each)
  • Flaky sea salt, for garnish

Crafting the Mustard Greens Chimichurri

  1. Combine mustard greens, cilantro, shallot, and garlic in a food processor. Process until the mixture is finely chopped and well combined, approximately 30 seconds. Don’t forget to scrape down the sides of the bowl as needed.
  2. Add oil, chile, and lime zest to the processor and continue processing until the mixture achieves a smooth consistency, about 5 seconds.
  3. Transfer the mixture to a medium bowl and whisk in vinegar, salt, and black pepper. Cover and refrigerate until it’s time to serve.

Preparing the Grilled Skirt Steak

  1. In a large bowl, mix the oil, grated garlic, 1 teaspoon of kosher salt, black pepper, and onion powder.
  2. Place the skirt steaks in the bowl and ensure they are evenly coated with the oil mixture. Cover and refrigerate for at least 2 hours, or overnight if you prefer.
  3. Preheat your grill to 500°F or heat a large grill pan over high heat. While the grill is heating up, let the steaks stand at room temperature for 15 minutes, then season them with the remaining 2 teaspoons of kosher salt.
  4. Place the steaks on lightly oiled grates and grill until grill marks develop, usually 3 to 4 minutes on each side. Cook to your desired degree of doneness.
  5. Transfer the steaks to a cutting board and let them rest for 10 minutes. Slice the steaks diagonally against the grain into thin, succulent slices. Garnish with flaky sea salt and serve with the prepared chimichurri.

Give your grilled steak a new lease on life with this Mustard Greens Chimichurri recipe. The blend of peppery mustard greens and zesty chimichurri will have you savoring each bite. Whether it’s a special occasion or a casual dinner, this dish is sure to impress your guests and elevate your culinary skills.

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