Charred Skirt Steak with Vibrant Chimichurri Verde

Unleash the primal satisfaction of a deeply charred skirt steak, its craggy Maillard crust yielding to juicy, tender strips, perfectly complemented by a vibrant, piquant Chimichurri Verde – a bright symphony of fresh herbs, zesty acids, and sharp aromatics that cuts through the richness.

Ingredients

• Skirt Steak400 g
• Fresh Flat-leaf Parsley1 bunch
• Fresh Cilantro0.5 bunch
• Fresh Oregano2 sprigs
• Fresh Chives2 tbsp
• Garlic3 cloves
• Shallots1 small
• Red Wine Vinegar30 ml
• Lemon Zest0.5 tsp
• Lemon Juice15 ml
• Avocado Oil60 ml
• Anchovy Paste2 g
• Flake Sea Saltto taste
• Freshly Ground Black Pepperto taste
• Rendered Beef Tallow15 ml

Method

1. For the Chimichurri Verde: In a small bowl, combine finely chopped parsley, cilantro, oregano, chives, minced garlic, and minced shallots. Stir in red wine vinegar, lemon zest, lemon juice, avocado oil, and anchovy paste (if using). Season generously with flake sea salt and freshly ground black pepper. Stir well and set aside to allow flavors to meld.
2. Pat skirt steak thoroughly dry. Season aggressively on both sides with flake sea salt and freshly ground black pepper.
3. Heat a cast iron skillet or grill pan over very high heat until smoking. Add rendered beef tallow. Sear the skirt steak for 2-3 minutes per side. For true charring and a deep Maillard reaction, ensure the pan is intensely hot. Skirt steak cooks quickly to medium-rare due to its thinness.
4. Remove steak from heat and transfer to a cutting board. Let rest for 5 minutes. This is crucial for retaining juices.
5. Slice the skirt steak thinly against the grain at a slight bias. Arrange slices on a serving platter or individual plates.
6. Spoon a generous amount of the vibrant Chimichurri Verde over the warm, sliced steak and serve immediately.