Entrees

Grilled Skirt Steak with Charred Scallion Chimichurri

Name: Grilled Skirt Steak with Charred Scallion Chimichurri
Yield: Makes 4 servings

Makes 4 servings

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Grilled Skirt Steak with Charred Scallion Chimichurri

Makes 4 servings

Minimal ingredients, big flavor.

Ingredients

1 bunch scallions, trimmed, cut in half to separate the greens
½ cup plus 2 teaspoons extra-virgin olive oil
1 teaspoon kosher salt
¾ teaspoon freshly cracked black pepper
1 pound skirt steak, cut in half to fit the grill plate
½ cup fresh parsley leaves, roughly chopped
3 tablespoons red wine vinegar
1 clove garlic, finely chopped

Preparation

Place the Grill/Griddle Plate onto the Baking Pan with the Grill side facing up. Place into the oven in the lower rack position. Set to Grill at 450°F and preheat for at least 10 minutes.
Put the scallions in a large bowl; toss with 2 teaspoons of the olive oil and ¼ teaspoon of the salt.
Once the grill plate has preheated, arrange the scallions evenly spaced on the grill. Grill, turning halfway through cooking, until soft and beginning to char, about 4 minutes for the greens and 6 minutes for the whites. Let cool completely, then coarsely chop.
Season the steak evenly on both sides with ½ teaspoon of the salt and ½ teaspoon of the black pepper.
Carefully add the steak to the grill plate. Cook until medium rare, 4 to 6 minutes per side, depending on thickness. Once the steak is cooked, transfer to a cutting board and let rest for 10 minutes.
While the steak is resting, make the chimichurri. In a medium bowl, combine the scallions with the parsley, vinegar, garlic, ½ cup of the olive oil, ¼ teaspoon of the salt, and ¼ teaspoon of the black pepper.
Slice the steak and serve immediately with the chimichurri.

This recipe was prepared with

This is a multi-step process, but well worth the effort. Because brisket is chilled after cooking, it allows you to remove excess fat, and makes slicing easier.