“This is my most requested recipe of all time,” writes cookbook author Amanda Haas. “The secret to this recipe is its simplicity.”
Haas, an Orinda-based cookbook author whose new title “Homemade Simple” highlights easy, healthy recipes to cook from home, explains that the chimichurri’s fresh herbs, garlic and citrus flavors cut through the steak’s richness.
A key step: Let the steak come to room temperature before you cook it, which will help it cook evenly.
Grilled Skirt Steak with Chimichurri
Serves 4 or more
INGREDIENTS
2 pounds skirt steak, trimmed and cut into 6- to 8-inch steaks (If you can’t find skirt steak, flap steak or hanger steak are great alternatives)
Olive oil
Kosher salt and freshly ground black pepper
DIRECTIONS
One hour before serving, remove the steaks from the refrigerator to let them come to room temperature.
Prepare a grill for direct cooking over medium-high heat (about 400 degrees). Brush the grill grate clean and lightly oil the grate.
Rub each steak with oil, then season generously all over with salt and pepper. Grill the steaks over direct heat, 4 to 5 minutes per side for medium-rare, or until the internal temperature of the steak reaches 130 degrees on an instant-read thermometer. Transfer to a cutting board, tent with aluminum foil and let rest for 10 minutes.
Slice the steaks against the grain, then arrange on a platter. Pour the chimichurri over the steaks and serve additional sauce on the side.
— Courtesy Amanda Haas, “Homemade Simple: Effortless Dishes for a Busy Life” (Cameron + Company, $29)
