Skirt steak or flank

Serves 4

Portion: 

~4–6 oz per person

 Steak

Ingredients

• 1½ lb skirt or flank steak

• Kosher salt & black pepper

Chimichurri Marinade

(Use for marinating + reserve some for finishing)

Ingredients

• ¼ cup olive oil

• ¼ cup red wine vinegar

• 4 garlic cloves, minced

• ¼ cup fresh parsley, finely chopped

• 2 tbsp fresh oregano, chopped

• ½ tsp crushed red pepper flakes

• ¾ tsp kosher salt

• ½ tsp black pepper

Marinade Method

1. Whisk all marinade ingredients together.

2. Reserve ¼ cup for finishing or dressing.

3. Coat steak evenly with remaining marinade.

4. Marinate 4 hours to overnight in the fridge.

Cooking (Grill or Sous-Vide)

Grill Method

• Grill on high heat 3–4 min per side for medium-rare, 4–5 min per side for medium.

• Rest 5–10 minutes.

Sous-Vide Method (Medium)

• 135°F / 57°C for 2–4 hours

• Pat dry and sear hard 30–45 sec per side.

Slice thinly against the grain.

Chimichurri Dressing

(Bright, fresh finishing sauce)

Ingredients

• Reserved ¼ cup marinade

• Juice of ½ lime

• 1–2 tbsp olive oil (to loosen if needed)

• Salt & pepper to taste

Method

Stir together and let rest 10–15 minutes before serving.

Serve With

• Rice, quinoa, or potatoes

• Grilled vegetables

• Simple salad or market veg

 Enjoy!