Grilled Skirt Steak with Chimichurri, Roasted Thyme Potatoes, and Asparagus
Serves: 4 People | Total Time: ~50 minutes
Ingredients:
Skirt Steak
1 1/2 lbs. skirt steak (see alternative cut information in Real Tips below)
Salt
Chimichurri
1 bunch fresh cilantro
1 bunch fresh parsley
2 Tbs. fresh oregano
2-3 garlic cloves
1/2 tsp. red chili flakes
2 Tbs. red wine vinegar
1 Tb. fresh lemon juice
1/3 c. olive oil
Salt
Pepper
Roasted Thyme Potatoes
2 Tbs. fresh thyme, chopped (1 Tbs. if using dried thyme)
1.5 lbs. of small golden potatoes
Olive oil
Salt
Pepper
Roasted Asparagus
2 bunches of asparagus
Olive oil
Salt
Your Menu Steps:
1) Generously sprinkle salt over the steak. Set aside.
Seasoning (adding salt) one day in advance is ideal, but if you don’t remember, just make sure this is the first step in your process!
Adding salt enhances flavor and tenderness, which is especially helpful for tougher cuts like skirt steak.
2) Preheat oven to 400 degrees Fahrenheit. Preheat grill to high heat.
You can also use a cast iron skillet to cook the steak. You may have to cut the steak into two pieces to fit everything in the skillet.
3) Prepare chimichurri sauce in a food processor.
Chop off cilantro and parsley stems.
Pick oregano leaves from stems.
Peel and slice garlic cloves.
Add cilantro, parsley, oregano, garlic cloves, red chili flakes, red wine vinegar, freshly-squeezed lemon juice, olive oil, generous sprinkle of salt, and a sprinkle of pepper to the food processor.
If your processor is large enough, you can pulse all of your ingredients at once. If it doesn’t fit all of the ingredients, pulse the cilantro first. Then, remove cilantro and pulse parsley. Then add cilantro and parsley back in with the rest of your ingredients to pulse together.
Pulse until well-combined into a sauce.
Taste! Does it need more lemon juice? Olive Oil? Salt? Let your mouth and taste preferences be the guide.
Set chimichurri aside until ready to serve.
Option: Add 2 Tbs. of the chimichurri to marinate the skirt steak before cooking!
4) Prep the rest of your ingredients.
Chop thyme. Set aside.
Cut 1-2 inches off the ends of your asparagus. Set aside.
Chop small golden potatoes into halves or quarters, depending on size preference.
5) Prepare the potatoes by tossing them with a glug of olive oil, chopped thyme, generous sprinkle of salt, and a few grinds of pepper. Spread potatoes out on a baking sheet. Place in oven.
Your potatoes will cook for about ~30-35 minutes. Set your timer for 20 minutes to remember to toss mid-way. After tossing, set your timer to continue cooking for the final 10-15 minutes.
6) Prepare the asparagus by tossing them with a glug of olive oil and a sprinkle of salt. Place on a separate baking sheet. Set aside.
7) To finish each component of your meal at the same time, add your asparagus in the oven AND steak on the grill right after you toss the potatoes at the 20-minute mark.
Asparagus will cook for 10-15 minutes total, depending on thickness.
8) Grill the steak for ~2-3 minutes on each side for a medium finish (~135-degree internal temperature).
Skirt steak cooks quickly! Adjust for more time on the grill if your steak cut is thicker.
9) Let the steak rest for ~5 minutes. Meanwhile, check on the potatoes and asparagus. Remove from the oven once finished.
Feel free to taste the potatoes and asparagus at this point to see if they are cooked to your preference.
10) Time to plate!
Cut steak into four servings.
Top each steak with chimichurri.
Add sides of asparagus and potatoes.
Enjoy!
Real Tips:
How to prep cilantro and parsley bunches for chimichurri or other herb sauces?
Simply chop below where the leaves begin. Discard the stems and throw everything else into the food processor!
How to prep and chop thyme?
Run your fingers down the woody stem in the opposite direction of the natural leaf growth.
Place thyme into a small pile. Chop with your chef’s knife.
If you are using very delicate thyme, no need to remove the leaves from the stem. Just chop the entire herb!
Don’t overcrowd your baking sheets.
Be sure to give your vegetables enough room on your baking sheets so they roast/crisp properly! If you try to fit too much, you will essentially “steam” them rather than roasting.
Place the ends of the asparagus stems towards the back of the oven.
I like to put the stems of the asparagus towards the back of the oven where it is hottest. It helps cook the stems through, while still keeping the delicate tops of the asparagus intact.
Internal steak temperatures.
I prefer my steak cooked to 130 degrees, then letting it reach 135 degrees (medium-rare/medium) from carry-over cooking. You normally get at least 5 degrees of “carry-over” cooking after you remove it from the heat source and let it rest.
To learn more about internal temperatures, see the meat reference guide.
Why is letting your steak “rest” important?
Be sure to let your steak (along with the majority of your other meats) rest for a bit before cutting into them. It will “lock-in” the juices instead of the juices running all over your plate. It also helps your meat continue cooking evenly for those last few degrees.
The length of rest time depends on what you cooked.
Individually-sized steaks, pork chops, and chicken can rest for 5 minutes.
Large roasts should rest for at least 10-20 minutes before carving.
Fish doesn’t have to rest at all!
Skirt steak cut alternatives.
If you can’t find skirt steak, you can also use the following cuts for a similar meal: Hanger, Flat Iron, or Flank.
But heck, you can use filet mignon or ribeye if you have a hankering for the fancy stuff!