SKIRT STEAK WITH CHIMICHURRI

Chimichurri is a popular South American green sauce, traditionally served with barbecued beef. It’s versatile flavour also works well as a pasta sauce, or as a marinade for chicken or fish.

Prep:
10 minutes
Cook:
15 minutes
Serves:
4

Ingredients

4 skirt steaks (about 200g each), at room temperature

1/4 cup Olive Oil for brushing steaks

For the Chimichurri:

1 bunch flat leaf parsley

25ml Red Wine Vinegar

2 Tbsp Farro dried oregano

1 tsp Farro dried chilli flakes

120ml Olive Oil

Or use Farro's Chimichurri sauce!

Method

For the Chimichurri:

Blend parsley, oregano, vinegar and chilli flakes in a food processor until a coarse paste forms. With motor running, add oil in a thin steady stream, then season to taste and refrigerate. This keeps for 5 days in an airtight container

For the Steak:

Heat a barbecue or chargrill pan to medium-high heat. Brush steaks with olive oil and season with salt and pepper.

Place steaks on barbecue, turning occasionally, until charred on the outside and cooked medium-rare (6-8 minutes).

Transfer to a plate to rest for 10 minutes then thinly slice. Serve with chimichurri and homemade thick cut potato chips