Grilled steak with chimichurri recipe
Grilled skirt steak served with chimichurri sauce is cookbook author Amanda Haas’s “most requested recipe ever,” she writes in her new cookbook, Homemade Simple. (Courtesy Kathleen Schiffer)
“This is the most requested recipe ever,” says cookbook author Amanda Haas. “The secret of this recipe is its simplicity.”
The fresh herbs, garlic and citrus flavors in the chimichurri cut through the richness of the steak, explains Haas, an Orinda-based cookbook author whose new title, “Homemade Simple,” highlights easy, healthy recipes for cooking from home.
Key step: Allow the steak to come to room temperature before cooking it, which will help it cook evenly.
Grilled skirt steak with chimichurri
Serves 4 or more
2 pounds skirt steak, trimmed and cut into 6- to 8-inch slices (if you can’t find skirt steak, flap steak or hanger steak are great alternatives)
Kosher salt and freshly ground black pepper
An hour before serving, take the steaks out of the refrigerator until they come to room temperature.
Prepare the grill for direct cooking over medium to high heat (about 400 degrees). Clean the grill grate with a brush and then grease the grate with a little oil.
Rub each steak with oil, then season generously with salt and pepper. Grill steaks over direct heat, 4 to 5 minutes per side for medium or rare, or until the internal temperature of the steak reaches 130 degrees on an instant-read thermometer. Transfer to a cutting board, cover with aluminum foil and leave for 10 minutes.
Cut the steaks into slices against the grain, then arrange them on a plate. Pour the chimichurri over the steaks and serve additional sauce on the side.
— Courtesy of Amanda Haas, “Homemade Simple: Easy Dishes for a Busy Life” (Cameron + Company, $29)