Skirt steak with red chimichurri
Winner 2024 
The name chimichurri probably sounds familiar. This vibrant green, herbaceous and fresh salsa originally comes from Argentina. The acidity of the sauce makes it the perfect counterbalance to rich, fatty meat.
Because variety keeps things interesting, I [Jeremy] made a red version and it turned out surprisingly delicious. The bold red color and depth of flavor will definitely win you over as well. And the best part: this recipe is ready in no time, making it a great change from long low and slow BBQ sessions!
Because variety keeps things interesting, I [Jeremy] made a red version and it turned out surprisingly delicious. The bold red color and depth of flavor will definitely win you over as well. And the best part: this recipe is ready in no time, making it a great change from long low and slow BBQ sessions!
Preparing skirt steak with red chimichurri 
- Finely chop the roasted peppers and coriander and mix them with all ingredients, except the olive oil, in a bowl.
- Slowly add the oil until you achieve a smooth mixture.
- Give it a taste! It should taste like a South American carnival on your tongue!
- Sear the skirt steak over very high heat for about one and a half minutes per side. Easy does it. Personally, I prefer using the BBQ, but that probably does not surprise you.
- While the meat is still warm, spoon the red chimichurri over it so all the flavors soak in.
- Let it rest briefly, then slice and serve...
- Pour yourself a nice glass of wine, what more could you want?
ENJOY!
