Photo: Quentin Bacon
A can't-fail Argentine classic—grilled skirt steak—is made even better with a choice of two chimichurri sauces: a red version made with cayenne, paprika, and saffron, and a traditional green one with garlic, parsley, vinegar, and herbs.
Servings: Serves 4
Ingredients
Directions
Preheat a gas grill or a ridged grill pan to medium-high heat or prepare a fire in a charcoal grill, letting the coals burn until covered with white ash.
Season steaks with salt and pepper. Grill for 4 minutes on each side for medium-rare; 5 1/2 to 6 minutes for medium. Let rest 10 minutes before slicing thinly. Serve with chimichurri sauces.
Adapted from Michy's restaurant and Cuisine à Latina, by Michelle Bernstein. Copyright © 2008 (with permission from Houghton Mifflin).
Season steaks with salt and pepper. Grill for 4 minutes on each side for medium-rare; 5 1/2 to 6 minutes for medium. Let rest 10 minutes before slicing thinly. Serve with chimichurri sauces.
Adapted from Michy's restaurant and Cuisine à Latina, by Michelle Bernstein. Copyright © 2008 (with permission from Houghton Mifflin).
From the March 2009 issue of O, The Oprah Magazine
