Grilled Skirt Steak with Our Contest-Winning Chimichurri

This skirt steak with chimichurri spiced to savory perfeción is what Dad really wants for Father’s Day — and the other 364 días of the year, says Belqui Ortiz Millilli, one of Familia Kitchen’s favorite homecooks and the founder of the popular cooking blog Belqui’s Twist.

To celebrate the dad in your life like a rey on his day, fire up the grill, says Belqui. In her house, to make her husband David’s Father’s Day extra especial, Belqui will host a family fiesta at their home in Arizona. The star of the food spread will be his favorite cut: skirt steak. “We Latinos living in the U.S. love to grill, and when we grill, I’ve noticed we usually make skirt steak,” says Belqui, whose food blog specializes in the food she grew up cooking in her Dominican family in both New York and the D.R.

”Back home in the Dominican Republic, we don’t do barbecues as much as we do here. I also find that skirt steak its more affordable and accessible here in the States than it was back home. I think that’s why in the U.S., all my family and friends—from Dominicans to Puerto Ricans to Mexicans and everyone I know—go for skirt steak. It is one of our favorite cuts of beef to grill.”

Agree! Skirt steak is our grill go-to here at Familia Kitchen, too. It is so juicy, chars beautifully and quickly on the parilla, and slices like a dream—making it the perfect cut for tacos, stews and so many traditional dishes.

Two final cooking tips from Belqui. Don’t forget to tenderize the meat with a mallet before you season and grill it, says Belqui. It makes all the difference, breaking down the muscle fibers and collagen in the beef, resulting in a lush steak that tastes extra smooth and delicioso. And, during and after grilling, drizzle the steak with Argentinian chimichurri for extra sabor. And not just any chimichurri! Belqui is making a special batch of Familia Kitchen’s Your Favorite Chimichurri Recipe Contest winning recipe.

Muchos thanks and felicidades to family-famous Argentinian homecook Marta Raquel Serrano, for her winning recipe of this classic, meat-enhancing garlic-parsley sauce. Her chimi does pack a little heat, warns Belqui, so be sure to adjust the amount of crushed red pepper, according to your heat tolerance. Belqui and her husband used 1 Tbsp (the recipe calls for 2 Tbsp).

”This Father’s Day recipe for David is influenced by a combination of Cuban and Mexican influences for the steak. And then of course the Argentinian chimichurri, which everyone in our family—not just Dad—loves,” says Belqui. For Dad-worthy sides to this skirt steak, may we recommend you serve it with traditional tostones, Belqui’s own Dominican rice and beans, and a simple green salad with red onion?

Here to your Father’s Day celebración. Feliz dia de los padres a todas los dads! Happy grilling on Sunday June 19—and every time you grill this skirt steak recipe—from Belqui, Casa M Spice Co., and FamiliaKitchen.com.

Show Dad You Love Him—Grill Him This Steak

For Father’s Day: Grilled Skirt Steak with Chimichurri Sauce

Recipe by Belqui Ortiz-Millili

5.0 from 1 vote

Cuisine: Latino

Servings

4

servings

Prep time

15

minutes

Cooking time

35

minutes

Ingredients

• For Marta’s Chimichurri Sauce

• 1/2 head garlic, about 5 to 6 cloves, minced

• 1 bunch parsley, finely chopped

• 1/2 cup corn oil

• 1/2 cup white vinegar

• 1 to 2 Tbsp crushed red pepper, to your taste

• 1/2 tsp salt, to taste

• 1/8 tsp pepper, to taste

• For the Steak

• 2 lbs skirt steak, 60% of fat removed

• 4 Tbsp honey

• 4 Tbsp Marta’s Chimichurri Sauce, recipe above

• 6 Tbsp Casa M Spice Cattle Drive, or to taste

Directions

• Make the Chimichurri
• Peel and finely mince a half a head of garlic, about 5 to 6 garlic cloves.
• Finely chop the parsley leaves into tiny pieces.
• Mix all the ingredients together and serve on your favorite meats at your next Argentinian asado or grill gathering.
• Season the Skirt Steak
• Preheat grill to 500° degrees.
• Brush both sides of the skirt steak with an even amount of honey, chimichurri sauce and Casa M Spice Cattle Drive spice mix. Drizzle a small amount of chimichurri over the length of the steak.
• Grill the Skirt Steak
• When the grill is heated to 500° degrees, place the skirt steak on the grill.
• For medium rare, grill for 2 minutes on one side and 2 to 3 minutes on the second (grill covered).
• For medium, grill for 3 ½ minutes per side (grill covered).
• For well done, grill for 4 to 4 ½ minutes per side for well done (grill covered).
• Place the steak on a cutting board or serving plate. Let it sit for about 10 minutes before slicing into 4 sections.
• Top each serving with chimichurri sauce. Accompany with your favorite sides, like tostones, Belqui’s Dominican rice and beans, and a fresh, green salad.

Notes

• If you wish to pre-season the steak with Casa M spices and a drizzle of chimichurri, cover and refrigerate until you are ready to cook it. Remember to take out the steak from the fridge and let it rest for about 30 minutes to reach room temperature before grilling.