Dry Rub Skirt Steak with Chimichurri

Even as good as the picture looks, it does not do this dish justice. This is my favorite steak, period. Skirt steak is less expensive then your typical steak, but don’t let that skew your impression of how flavorful this cut of meat is. Its relatively lean and thin, so it will only need a short time on the grill. Between the dry rub, the flavor of the skirt steak and the mouth watering chimichurri (best I’ve ever tried), I am confident this will soon be a staple entrée for you as well.

Ingredients :

1.25 lbs skirt steak

olive oil as needed to coat the steak

(for dry rub - you will have enough for 2 uses approx.)

2 tbsp light brown sugar

1 tbsp chili powder

1.5 tsp cumin

1.5 tsp oregano

1 tsp ground coriander

1 tsp garlic powder

1 tsp ground (tellicherry or black) pepper

1 tsp fine salt

*optional 1/4 tsp cayenne

(for chimichurri)

1/3 cup finely chopped fresh (italian) parsley (about 1 cup loosely packed leaves before chopping)

1/4 cup finely chopped fresh cilantro

3 cloves minced garlic

5 tbsp olive oil (feel free to add an extra tbsp of oil if it looks dry, as everyone uses different amounts of herbs)

1 tbsp balsamic vinegar

1/2 tsp coarse salt

1/4 tsp red chili flakes

Directions :

Mix all your dry rub ingredients together in a bowl. Remove skirt steak from the fridge 1 hour before grilling. Rinse and dry the skirt steak. Lightly brush olive oil over both sides of the steak. Next, generously sprinkle the dry rub on and press to ensure it coats the steak. Set aside for at least 20 minutes. Now is a good time to blend all your chimichurri ingredients together in a separate bowl, then set aside until just before serving. Grill you skirt steak at 475* for 2.5 to 3 minutes per side then allow to rest for a few minutes. Slice, top with the chimichurri and serve. Generally I’d suggest about .50 lbs of steak per person, but we’ve been known to eat more than our share, so use your best judgement. Lot of great ways to use the leftovers!