Chef Ramsay's Skirt Steak & Sauce

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Step 1

Instructions

Step 2

Prepare the chimichurri: In a bowl, combine the chopped parsley, minced garlic, finely chopped red onion, and chili (if using). Add the red wine vinegar and olive oil. Season with salt and pepper, then stir until well combined. For best flavor, let it sit for at least 15 minutes while you prepare the steak.

Step 3

Marinate the steak: Pat the skirt steak completely dry with paper towels. Season it generously with salt and pepper. Pour a drizzle of olive oil over the steak and rub it in. For extra flavor and tenderization, Ramsay sometimes scores the meat lightly with a knife before marinating. Let the steak rest at room temperature for 10–15 minutes.

Step 4

Heat the pan: Place a large cast-iron pan or skillet over high heat. Add a splash of olive oil to the hot pan just before cooking.

Step 5

Cook the steak: Place the steak in the hot pan and cook for 2–3 minutes per side. Press down on the steak with tongs to ensure a good sear and caramelization. This quick, high-heat method is ideal for skirt steak.

Step 6

Rest the meat: Remove the steak from the pan and let it rest on a cutting board for at least 5–10 minutes. This allows the juices to redistribute, ensuring a tender and juicy result.

Step 7

Slice and serve: Slice the steak thinly against the grain. Serve the sliced steak with a generous amount of the fresh chimichurri sauce spooned over the top.