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Tender skirt steak, sliced into delicate ribbons, rests on a cushion of perfectly cooked rice, all enhanced by a vibrant homemade chimichurri sauce. This restaurant-inspired dish transforms everyday ingredients into an impressive meal suitable for both casual weeknight dining and entertaining guests.
This dish consistently impresses with its perfect balance of flavors. The bright, herbal notes of chimichurri complement the rich, caramelized meat while the rice soaks up all the delicious juices.
Key Ingredients
- Skirt steak: Select well-marbled cuts with consistent thickness
- Cilantro: Fresh, crisp leaves with vibrant green color
- Italian parsley: Traditional chimichurri essential with sturdy stems
- Red wine vinegar: Pure, naturally fermented variety
- Garlic: Fresh, firm cloves
- Shallots: Crisp with tight, intact skin
- Olive oil: Premium extra virgin for best flavor
- Fresno chile: Bright red, firm peppers
Chimichurri's versatility makes it worth preparing extra - it enhances everything from morning eggs to grilled vegetables.
Essential Preparation Steps
- Meat Preparation:
- Thoroughly dry steak, season with salt and pepper, rest 20 minutes at room temperature.
- Sauce Base:
- Combine minced garlic, shallot, vinegar, salt. Rest 10 minutes.
- Herb Preparation:
- Finely chop cilantro and parsley, removing tough stems. Mince chile.
- Final Sauce:
- Combine herbs and chile with vinegar mixture. Slowly incorporate olive oil. Season to taste.
- Cooking Technique:
- Sear in smoking hot cast iron, 3 minutes per side. Rest before slicing.
- Serving Method:
- Layer rice, sliced meat, chimichurri. Garnish as desired.
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Professional chefs understand that proper resting time is crucial for juicy, flavorful results. This simple step transforms good steak into an exceptional dining experience.
Choosing Quality Meat
The foundation of this dish lies in selecting premium skirt steak. Look for pieces with consistent marbling and minimal connective tissue. Quality meat requires minimal seasoning to shine.
Understanding Chimichurri
This classic Argentinian sauce balances fresh herbs with acid and oil. Make extra to keep on hand - the flavors continue developing overnight in the refrigerator.
Temperature Guide
For perfect medium-rare results, remove steak at 125°F internal temperature. Carryover cooking during rest period will reach final temperature of 130-135°F.
Customization Options
Adapt the base using quinoa or cauliflower rice. Add grilled vegetables, beans, or roasted potatoes for heartier servings. Fresh avocado or tomatoes provide bright contrast.
Storage Guidelines
Store meat and sauce separately in sealed containers. Chimichurri maintains freshness for 5 days refrigerated. Gently reheat meat or serve chilled in salads.
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This recipe represents years of professional kitchen experience distilled into an accessible home version. Attention to technique and timing yields consistently excellent results worthy of any upscale steakhouse.
Frequently Asked Questions
- → How should I cut skirt steak for the best texture?
- Always cut your steak thinly across the grain to make it as tender as possible.
- → Can I prepare the chimichurri before I cook?
- Sure, chimichurri can be made up to three days early and kept in the fridge.
- → What’s a good alternative to skirt steak?
- Hanger steak, flat iron steak, or flank steak all work wonderfully as swaps.
- → What’s the easiest way to know when the steak is done?
- For medium-rare doneness, take the steak off the heat when it hits 125–130°F; it’ll rise while it rests.
- → What else can I serve if I don’t want rice?
- You can swap out rice for something like quinoa, roasted plantains, or cauliflower rice.