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Grilled Skirt Steak with Chimichurri
Grilled skirt steak with lots of chimichurri is a perfect summertime meal. This recipe gives you a simple, well-salted grilled skirt steak topped with deliciously verdant, garlicky, and slightly spicy chimichurri.
Skirt Steak with Chimichurri Sauce
A classic Chimichurri Steak recipe! Made with parsley, oregano, garlic, olive oil and vinegar - so fast to make in a food processor, and tastes incredible!
Ted Allen's Grilled Steak with Roasted Jalapeño Chimichurri
Chimichurri with steak is certainly not a new idea, and in fact it's probably the most common way that this Argentinian sauce is used (and they know a thing or two about steak in that country). The garlicky, herbal flavors marry beautifully with the richness and fattiness of steak, not to mention its visually stunning contrast of green against red.
Steak and Chimichurri Sandwiches
Broiled skirt steak, bread, and chimichurri sauce is really all you need for this simple sandwich—you'll find yourself plunging the sandwich into the chimichurri before every bite.
Grilled Stuffed Flank Steak With Roasted Chilies and Pepper Jack Cheese
Butterflied flank steak rubbed with a garlicky chili rub, then layered with roasted green chilies and pepper jack cheese gets rolled, sliced, and grilled until smoky and charred.
Grilled Skirt Steak With Mojo Marinade
A garlicky, citrusy mojo marinade makes this buttery grilled skirt steak pop.
Argentinean-Style Grilled Short Ribs With Chimichurri
Flanken-style short ribs are ribs cut cross-wise against the bone so that you end up with a few cross-sections of bone in each piece. Ask your butcher for this cut.
Spice-Rubbed Grilled Skirt Steak
A rub of cumin, ancho chile powder, cinnamon and paprika gives grilled skirt steak a smoky, spicy and slightly sweet flavor.
Mark Bittman's Grilled or Broiled Steak
Here's a scenario that we're sure at least a few of you are familiar with. A big, beautiful steak catches your eye at the market, perhaps a dry aged ribeye or a well marbled locally raised T-bone. After a bit of inner dialogue (those things aren't cheap), you take the plug and take the steak home. Then a moment of panic hits. How am I going to cook this thing? What if I overcook it and all of its beefy deliciousness is for naught? To resolve this beef related quandary, we present Mark Bittman's ...
The Food Lab's Perfect Grilled Steaks
The only technique you need for exceptional grilled steaks: Let them rest after seasoning, and cook them over a two-zone fire.

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Churrasco Steak

Churrasco takes different forms around South and Central America. This one channels the Argentine approach, cooked on a plancha or grill and bathed in herbal and garlicky chimichurri sauce.

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