Grilled Skirt Steaks with Parsley Oregano Sauce

This dish was good, but definitely not anything too original. I would have preferred a chimichurri. Not to mention that the recipe says that 1/2 pound of steak is enough for 4 people. Puh-lease! I substituted flank steak, but I guess we were just let down. Not to mention my immersion blender wasn’t doing a good job chopping the herbs and garlic for the sauce. Eh…it’s still a good recipe, but definitely needs modifications.

Grilled Skirt Steaks with Parsley Oregano Sauce

Grilled Skirt Steaks with Parsley Oregano Sauce
Gourmet September 2007

yield: Makes 4 servings
active time: 10 min
total time: 20 min

Skirt steak is delicious served plain, but since you can get such fantastic South American flavor out of these basic pantry items, why not embellish it?

1 (1/2-pound) skirt steak, cut crosswise into 4 pieces
1 cup coarsely chopped flat-leaf parsley
2 large garlic cloves
2 teaspoons dried oregano
½ teaspoon dried hot red-pepper flakes
¼ cup fresh lime juice
⅔ cup olive oil

*Equipment: a large (2-burner) ridged grill pan (preferably cast-iron)

Heat grill pan over medium-high heat until hot, then lightly oil. 3Pat steaks dry and sprinkle all over with 1 teaspoon salt and 1/4 teaspoon black pepper (total).

Grill steaks, turning over occasionally, 2 to 8 minutes total for medium-rare (depending on thickness of meat). Transfer to a platter and let stand 5 minutes.

While steaks are grilling, purée remaining ingredients with 3/4 teaspoon salt in a blender until smooth.

Serve steaks with sauce.

MacGourmet Rating: 3 Stars


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