Grilled Skirt Steak with Chimichurri

Method

1. Make the chimichurri first

   Chop the parsley and garlic by hand rather than blending, which turns it into a bitter paste. Mix with the oregano, chilli, vinegar and salt, then stir in the oil. Leave it 30 minutes to come together while the fire builds.

2. Build a fierce fire

   Skirt is thin, so it needs a very hot bed to colour before the inside overcooks. Light a full chimney, spread it deep and even, and get the grate right down close to the coals.

3. Dry, oil and season

   Pat the steak completely dry, rub with a little oil, and season heavily with salt and pepper just before it goes on. Dry meat is what browns.

4. Two to three minutes a side

   Lay it over the hottest part. Two to three minutes a side for a deep crust and a 55°C (130°F) centre. Skirt is thin and unforgiving, so stay with it and pull it at medium rare.

5. Rest, then slice against the grain

   Rest 5 minutes. Skirt has a very obvious long grain: slice thinly straight across it, never along it, or it eats like elastic. Spoon chimichurri over the top.

Notes worth knowing

• Bavette and flank behave the same way and take the same treatment.
• The grain on skirt runs the length of the cut. Cut across the short way, in thin slices, at a slight angle.
• Leftover chimichurri keeps a week in the fridge and is good on almost anything off the grill.

Common questions

Why is my skirt steak chewy?

Almost always sliced the wrong way. Skirt has long muscle fibres; cutting along them leaves them full length and chewy. Cut across them, thinly, and it is tender. Overcooking past medium is the other cause.

Should I marinate skirt steak?

You can, and an hour in oil, garlic and lime is traditional for carne asada. But skirt has so much flavour that salt, fire and chimichurri are plenty. A long marinade is not needed.