• Skirt steak with chimichurri (Peter Kuruvita's Coastal Kitchen)

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

Serves
6

Preparation

15min

Cooking

10min

Skill level

Easy
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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.

Ingredients

  • 2 kg skirt steak
  • 50 ml olive oil 
  • Salt and freshly ground black pepper

Chimichurri sauce

  • 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

Cook's notes

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.

Instructions

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.

Peter Kuruvita's Coastal Kitchen airs 8pm, Thursdays on SBS and then you can catch-up on SBS On Demand. Visit the program page for recipes, videos and more.