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.
This recipe comes from the delicious Miami Beach Party Menu
created by one of the most exciting Latin chefs working today.
Servings: Serves 4
Ingredients 2 skirt steaks (1 pound each), trimmed of all silver skin1 tsp. kosher salt1/2 tsp. freshly ground pepper2 chimichurris (traditional and red)
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).