Skirt steak. Tough but delicious. Add chimichurri.

Skirt Steak with Chimichurri SauceColorado’s Best Beef is local and family-owned, providing all natural beef that is raised humanely with no antibiotics, no growth hormones, and no steroids. Charolais (and crossbred) cattle are grass-fed and finished on grain, and the meat is dry-aged for 14 to 21 days.

I selected skirt steak, a tough but flavorful cut that is increasingly popular in groovy bistro-influenced restaurants. Skirt, and very similar hangar, flap, and flank steaks are best marinated, then cooked hot and fast to about medium-rare. “Grass-fed” immediately evokes Argentina, and what better marinade than a classic chimichurri sauce?

Chimichurri Sauce

  1. 1/2 bunch flat leaf parsley
  2. 5 garlic cloves
  3. 3/4 cup olive oil
  4. 1/4 cup sherry vinegar
  5. 3 Tb lemon juice
  6. 1 tsp salt
  7. 1/2 tsp black pepper, or more to taste
  8. 1/2 tsp cayenne, or more to taste

Combine and process well in a blender or food processor, but do not liquify. This makes over 1 cup of fairly loose chimichurri sauce, enough for at least 2 lbs of meat. Make it your own: substitute any spicy greens for the parsley, and varying the spices and acid ingredients can provide infinite variations.

Skirt steak is usually thin cut, but can also be pounded to a uniform thickness. Marinate with chimichurri sauce in a ziploc bag, an hour or two is fine. Be sure to reserve some sauce for final prep and the table.

Grill or broil the steak to taste on a hot fire, hopefully gaining a bit of char. Rare skirt tends to be chewy, but medium-rare seems to hit the sweet spot. Carve in diagonal slices against the grain, slather with reserved sauce, and serve.


Colorado’s Best Beef

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