Skirt Steak Cooked In A Cast Iron Grill is a super flavorful cut of beef. In fact, a skirt steak is a wonderful cut of meat to stretch the family's budget. Tacos, fajita, or a light steak salad can be made from them.
Ingredients
1 pound skirt steak
1 tsp. salt
2 tablespoons cooking oil
¾ tsp. pepper
Chimichurri Sauce
2 cups fresh flat-leaf parsley
1 cup extra-virgin olive oil
¼ cup orange/red pepper, finely chopped
4 medium garlic cloves, minced
½ tsp. red pepper flakes
¼ cup red wine vinegar
½ tsp. salt
1 tsp. pepper
Instructions
Chimichurri
Begin by washing and chopping the parsley. Next, place it in a medium-sized bowl. Add the minced garlic, chopped orange/red peppers, red pepper flakes, then stir. Blend in the red wine vinegar and olive oil. Finally, add salt and pepper to taste. Store in a jar.
Add the skirt steak and half the chimichurri marinade/sauce to a zip lock bag and seal and let marinate for 30 minutes. Now save the rest of the unused sauce as a condiment for the skirt steak. Remove the steak from the marinade and discard the marinade.
Pat skirt steak dry to allow the surface to develop a crust. Next, season with salt and pepper.
Heat oil in a cast iron grill/skillet over medium-high heat.
Place the steak onto the grill and sear, flipping 5-6 minutes for approximately 12 minutes.
Remove from the heat and lightly cover with foil. Let the steak rest for 5 to 10 minutes. This allows the juices to seep back into the steak, making it more tender.
Slice the steak against the grain into small strips. Finally, serve the skirt steak with the remaining chimichurri (optional). Enjoy!
Recipe by The Crafty Boomer at https://www.thecraftyboomer.com/skirt-steak-cooked-in-a-cast-iron-grill/