Skirt Steak with Two-Way Sauces (Churrasco Style)

  • Yield:4 servings
  • Time:
    8 mins show details

Look, I get it — skirt steak is one of those cuts that gives you maximum flavor for your dollar, usually running about $8-10/lb versus $15+ for ribeye. Two sauces means everyone's happy and you look fancy for basically the cost of herbs and mayo.

Tags: South American, main dish, grilled, dinner

Ingredients

  • For the Chimichurri
  • 2 tablespoons
    red wine vinegar
  • 1 tablespoon
    fresh lemon juice
  • 1 cup
    fresh parsley, packed
  • 2 tablespoons
    fresh oregano leaves
  • garlic
  • ½ cup
    olive oil
  • ¼ teaspoon
    red pepper flakes
  • For the Pineapple Aioli
  • ½ cup
    mayonnaise
  • ¼ cup
    crushed pineapple in juice, drained
  • 1
    lime, zested
  • ¼ teaspoon
    salt
  • For the Steak
  • 2 pounds
    skirt steak
  • 2 tablespoons
    olive oil
  • salt, to taste
  • fresh ground black pepper, to taste
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Equipment

  • grill
  • blender

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Preparation

  1. Make the chimichurri: Combine vinegar, lemon juice, parsley, oregano, and garlic in a blender and puree until smooth.

  2. With the blender running, slowly drizzle in olive oil until the sauce comes together and emulsifies.

  3. Stir in red pepper flakes. Transfer to an airtight container and refrigerate for up to 1 day. Bring to room temperature before serving.

  4. Make the pineapple aioli: Mix mayo, drained pineapple, lime zest, and salt in a bowl. Cover and chill until ready to serve. (Use the cheapest mayo you can find — store brand works perfectly fine here since you're doctoring it up anyway.)

  5. Preheat your grill to high heat.

  6. Rub steaks with olive oil and season generously with salt and pepper. (Don't skip the salt — skirt steak needs aggressive seasoning to shine.)

  7. 3 mins

    Grill steaks 3-4 minutes per side for medium-rare to medium, or longer if you prefer them more done.

  8. 5 mins

    Let steaks rest for 5 minutes, then slice against the grain and serve with both sauces.

Notes

Cost breakdown: About $4.50 per serving including both sauces. The chimichurri keeps well and transforms any leftover protein. Buy pineapple in juice, not syrup — you want that tart brightness.

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