How to Grill Skirt Steak and Make Chimichurri Sauce, According to Chef Adrienne Cheatham

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How to Grill Skirt Steak and Make Chimichurri Sauce, According to Chef Adrienne Cheatham
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The chef shares a recipe from her recent cookbook 'Sunday Best'.

Whenever my dad took us to the diner on Sundays, I always ordered steak and eggs. That’s when I fell in love with skirt as a cut. It’s not overly lean, which means it stays juicy no matter how hard you sear it and has enough fat to coat your mouth. That fattiness plays really well with Argentinean-style chimichurri, a type of acidic, bright pesto with lots of fresh herbs. Although, of course, I had to add in mustard greens for a bit of Southern flair!0.25 c. plus 1 tbsp. extra-virgin olive oil0.

Prepare a grill for high heat or heat a large grill pan over high heat. Drizzle a paper towel with the remaining 1 tbsp. oil and use the towel to oil the grates. Lay the steak crosswise over the grates and cook until grill marks develop, 3 to 4 minutes, then flip and cook on the other side until you have nice dark grill marks, another 3 to 4 minutes. This should result in medium rare meat, so cook a minute or so longer if you prefer.

Pulse the ingredients a couple of times to combine, then add the oil, chile, and lime zest and process for 2 or 3 seconds.

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