Grilled Grass-fed Skirt Steak with Onion Marinade and Chimichurri Recipe
- Servings: 4
- Prep Time: 4 hours
- Cook Time: 15 minutes
Ingredients:
For the steak:
- 2 lb. New Zealand grass-fed skirt steak, silver skin trimmed away (Tip: look for the Taste Pure Nature Logo)
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
For the onion marinade:
- 1/2 medium yellow onion, coarsely chopped
- 1 small garlic clove, peeled
- 1/4 cup extra-virgin olive oil
- 2 tablespoons water
For the chimichurri:
- 1/2 cup yellow onion, minced
- 1/2 cup fresh parsley, chopped
- 1 tablespoon fresh oregano, chopped
- 1 teaspoon garlic, finely grated or minced
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon red pepper flakes
- 1 cup extra-virgin olive oil
- 1/2 cup red wine vinegar
To serve:
- Smoked sea salt, to taste (optional)
Directions:
For the onion marinade:
- 1. In a blender, make the onion marinade by combining onion, garlic, olive oil and water and blending until smooth.
- 2. Place skirt steak in a large baking dish and pour in onion marinade, coating both sides of the steak. Cover and chill in the refrigerator for at least 4 hours or up to 24 hours.
For the chimichurri:
- 3. Once steak is finished marinating, prepare the chimichurri.
- 4. In a small bowl, combine dry ingredients and stir. Add olive oil and red wine vinegar, mix well and set aside.
For the steak:
- 5. Heat a grill pan on the stove over medium-high heat.
- 6. Remove steak from marinade and season both sides with salt and pepper.
- 7. Add steak to the hot grill pan and cook until it reaches your desired level of doneness (about 5 minutes, turning halfway, for medium-rare.).
- 8. Remove steak from grill pan and let rest for 2 minutes.
To Serve:
- 9. Slice steak and garnish with smoked sea salt, if desired. Serve with chimichurri on the side.