Skirt Steak with Red CHIMICHURRI - Molly Baz

Updated at: Thu, 17 Aug 2023 03:00:34 GMT

Step 1

Pat 1 lb of skirt steak fry with paper towels. Cut it crosswise into 3 equal pieces. Season all over with 1 1/2 teaspoons kosher salt. Transfer to a shallow bowl or baking dish.

Step 2

Finely grate 2 garlic cloves into a glass measuring cup. Add 1/3 cup red wine vinegar, 2 teaspoons sugar, 2 teaspoons smoked paprika, and 1/3 cup olive oil and whisk to combine. Pour half of that marinade over the steak, turning to coat. Let sit at least 15 minutes at room temperature or up to 4 hours in the refrigerator.

Step 3

Finely chop 1 shallot.

Step 4

Thinly slice 1 Fresno Chile crosswise, discarding the stem and seeds, and finely chop it.

Step 5

Finely chop 1/2 cup roasted red peppers. Add the shallot, Chile, and roasted red peppers to the remaining marinade. Season with kosher salt.

Step 6

Preheat a dry 12-inch cast iron skillet over medium-high heat for at least 4 minutes to be sure it’s nice and hot right off the bar. You should be able to see some very light wisps of smoke coming off the pan.

Step 7

Remove the steak from the marinade, allowing any excess liquid to drip back into the bowl. Pat dry with paper towels.

Step 8

Working in 2 batches, add 1 tablespoon olive oil to the pan, allow it to heat up for about 30 seconds, then add half the steak and cook, undisturbed, until charred on the underside, 2-3 minutes. Flip and cook 1 minute on the second side. Transfer to a cutting boat to rest for 5 minutes.

Step 9

Look at the steak and figure out which way the grain is running. Thinly slice crossswise against the grain, perpendicular to the fibers.

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