Skirt Steak & Chimichurri Sauce with Filippo Berio Culinary Selection Olive Oil
This post has been sponsored by Cargill – One of my favorite items to have on the menu is grilled skirt steak completed with a light and fresh chimichurri. It’s an easy & tasty addition to any menu that comes with low labor and food cost. In order to make a great chimichurri, you need fresh herbs and excellent olive oil. That’s when I turn to Filippo Berio Culinary Selection Extra Virgin Olive Oil, which is specifically crafted for discerning chefs & made from the first cold press of olive, for my chimichurri sauce.
With Filippo Berio Culinary Selection Olive Oil there is always the consistency of flavor which is key in any great kitchen. Combined with the tradition of excellence and a range of oils for all your cooking needs it’s easy to choose Filippo Berio Culinary Selection.
To learn more about Filippo Berio Culinary Selection visit Cargill.com/Foodservice
Skirt Steak with Chimichurri Sauce
- Skirt Steak:
- 1 1/2 lb skirt steak about 1/2-inch thick, cut in half crosswise
- Kosher salt
- Filippo Berio Robusto Extra Virgin Olive Oil
- 1/2 cup Chimichurri Sauce
- Freshly ground black pepper
- Chimichurri Sauce:
- 6 cloves garlic
- 5 tbsp chopped onion
- 2 cups fresh parsley and/or cilantro firmly packed
- 1/4 cup fresh oregano optional
- 3/4 cup Filippo Berio Robusto Extra Virgin Olive Oil
- 3 tbsp red wine vinegar optional
- 2 1/2 tbsp lime juice optional
- Kosher salt and red pepper flakes
- Skirt Steak: Season skirt steak lightly with salt; let stand at room temperature for 30 minutes. Pat dry with paper towels; season with salt and pepper.
- Preheat grill to high; grease grate well with oil. Grill meat for 3 to 4 minutes per side or until grill-marked and cooked to medium-rare. Transfer to cutting board; let stand for 5 to 10 minutes. Slice steak thinly across the grain. Serve with Chimichurri Sauce.
- Chimichurri Sauce: Pulse garlic and onion in food processor until finely chopped; add parsley, and oregano (if using). Pulse briefly until finely chopped. Transfer mixture to bowl; stir in olive oil, vinegar and lime juice (if using). Season with salt and red pepper flakes to taste. Refrigerate until ready to serve.
- If desired, cook the meat over a medium-hot fire in a charcoal grill.
- Stirring in liquids instead of adding them to the blender for the Chimichurri Sauce gives it the right texture. As for the herbs, they should be finely chopped, not completely puréed.
- Toss extra Chimichurri Sauce with hot grilled vegetables or serve it with grilled chicken.