The meat was always served with a fresh and beautiful chimichurri sauce. Skirt steak is now a bit more expensive but still a treat. It is all in the way you slice it – against the grain is a must.
This dish reminds me of standing around a barbecue in Sydney’s Eastern suburbs with a group of South American friends. Food was the centre of conversation and we would all stand around the barbecue while one of us cooked. Peter Kuruvita's Coastal Kitchen
- 2 kg skirt steak
- 50 ml olive oil
- Salt and freshly ground black pepper
- 1 bunch coriander, rinsed well
- ½ bunch flat-leaf parsley, leaves picked
- 1 tbsp chilli flakes, or to taste
- 4 garlic cloves
- 30 ml lemon juice
- 200 ml olive oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Resting time: 5 minutes
Preheat a barbecue until smoking, then reduce the heat to medium.
Meanwhile, to make the chimichurri sauce, place all the ingredients in a mortar and pestle or blender and process until coarse paste forms. It should resemble a rough pesto. Season with salt and pepper.
Lightly drizzle the skirt steak with oil, then season well with salt and pepper. Cook the steak on the barbecue for 5 minutes on each side, depending on the thickness of the beef. If you have a digital cooking thermometer, the internal temperature should be around 55˚C. Remove from the grill and rest in a warm place for 5 minutes.
To serve, thinly slice the skirt steak against the grain and serve with lashings of chimichurri sauce.