INGREDIENTS
Meat Seasoning
Makes about 1/4 cup
- 2 tablespoons freshly ground black pepper
- 1 tablespoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon granulated onion powder
- 1/2 teaspoon granulated garlic powder
- 1/4 teaspoon ground cumin
For the steaks
- 1/4 cup canola oil
- 1/4 cup Meat Seasoning*
- 2 tablespoons garlic, chopped
- 2 tablespoons lemon juice, fresh
- 1.25kg flank/skirt steak, trimmed
For the Chimichurri:
- 1 large pack parsley (60-100 gr)
- Basil 30-50 gr
- Large Bell pepper
- 5 radishes
- 5 garlic cloves
- Olive oil
- Salt
- Pecans/ walnuts
DIRECTIONS
Seasoning prep:
In a small bowl, stir together the pepper, salt, cinnamon, paprika, thyme, onion powder, garlic powder, and cumin. Store the seasoning in a lidded glass container or zipped plastic bag in a cool, dark place for up to 1 month
Steaks prep:
In a small bowl, mix together the oil, seasoning, garlic, and lemon juice. Rub the mixture on both sides of the meat, making sure to work it into the meat. Let the meat marinate at room temperature for at least 30 minutes
Grill the steak for 3 to 5 minutes on each side, until done to the degree of doneness you prefer. Let the skirt steaks rest for 5 minutes before slicing to serve.
Chimichurri prep:
On a large chopping board (wood) that is going to be used to serve the meat, thinly cut (shred) all ingredients and add salt and olive oil
Serving:
Cut the meat on top of the chimichurri to thin slices against the grain.
Recipe reference and US measures
US measures and estimates below are retained from the existing recipe reference.
Flank or Skirt Steak with Chimichurri
Yield: Not stated
Marinate: At least 30 minutes
Grill: 3–5 minutes per side, then rest 5 minutes
Ingredients
Meat seasoning (makes about ¼ cup)
- 2 tbsp freshly ground black pepper
- 1 tbsp salt
- 1 tsp ground cinnamon
- 1 tsp paprika
- ½ tsp dried thyme
- ½ tsp onion powder
- ½ tsp garlic powder
- ¼ tsp ground cumin
Steak
- 1.25 kg flank or skirt steak, trimmed (about 2¾ lb)
- ¼ cup canola or other neutral oil
- ¼ cup meat seasoning
- 2 tbsp chopped garlic
- 2 tbsp fresh lemon juice
Chimichurri
- 60–100 g parsley (about 2–3½ oz)
- 30–50 g basil (about 1–1¾ oz)
- 1 large bell pepper
- 5 radishes
- 5 garlic cloves
- Olive oil and salt, amounts not stated
- Pecans or walnuts, amount not stated
Method
- Mix the seasoning ingredients. Store in a closed container in a cool, dark place for up to 1 month.
- Mix ¼ cup seasoning with the canola oil, chopped garlic and lemon juice. Rub over both sides of the steak and leave to marinate at room temperature for at least 30 minutes.
- Grill for 3–5 minutes per side, to your preferred doneness. Rest for 5 minutes.
- Finely chop the parsley, basil, bell pepper, radishes and garlic. Mix with olive oil, salt and pecans or walnuts; the source gives no amounts for these additions.
- Slice the steak thinly against the grain and serve over the chimichurri.
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