A Cuban take on skirt steak with a chimichuri sauce to drizzle over the top.
The meat for this recipe was provided by the Virginia Tech Meat Center. They have a wide selection of high quality meats from animals processed and raised by the Virginia Tech students. I’ve had the chance to learn and participate at the meat center and would highly recommend picking up some meat if you’re nearby.
| Prep Time | 5 minutes |
| Cook Time | 5 minutes |
| Passive Time | 24 hours |
| Servings |
|
Ingredients
Skirt Steak
- 3 cups mojo a traditional cuban sauce found in the latin section at the grocery store
- 1 skirt steak
- 1 Tablespoon Montreal Steak Seasoning
- 1 Tablespoon Butter
Chimichuri
- 1 Bunch Cilantro
- 1 Bunch Parsley
- 2 Tablespoons Minced Garlic
- 1 Tablespoon Lime Juice
- 1/2 Teaspoon Red Pepper Flakes
- 1/2 Cup olive oil
- 2 Tablespoons Apple Cider Vinegar
Ingredients
Skirt Steak
Chimichuri
|
|
Instructions
Skirt Steak
- Place the steak and the mojo in a ziploc bag, making sure the steak is fully covered by the sauce. Refrigerate overnight.
- Before cooking remove steak from bag and cut into pieces that will fit into your pan. Sprinkle both sides of the meat with the seasoning.
- In a hot pan (heated empty on high heat to about 400F, about 1-2 minutes) melt the butter. Sear the seasoned steak on each side until the outside is browned. Your steak thickness will determine the time. For a 1 cm steak 1 minute on each side worked well for medium rare. Cook longer on each side for more well done.
- Let the steak rest for 3-5 minutes after cooking and then slice AGAINST the grain for maximum tenderness.
Chimichuri
- Combine all ingredients in a blender. Blend for 2-3 minutes or until smooth. Drizzle on your plate or spoon over the top of your steak.
