Grilled Skirt Steak with Mustard-Green Chimichurri — Photo:
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley

Active Time:

35 mins

Marinate Time:

2 hrs

Total Time:

2 hrs 45 mins

Yield:

8 servings

“Whenever my dad took us to the dinner on Sundays, I ordered steak and eggs, and that’s when I fell in love with skirt steak,” says Adrienne Cheatham, author of the cookbook Sunday Best (Clarkson Potter), from which this recipe is adapted.

Steak and chimichurri are a classic pairing. Here, Cheatham expands on the herby green sauce with an added layer of heat: Naturally peppery mustard greens and fiery chopped Fresno chile are combined with herbs and garlic to give this version of the Argentinean favorite a vibrant kick.

“Skirt steak is not overly lean and has just enough fat. That fattiness plays well with this chimichurri featuring piquant mustard greens for a bit of Southern flair,” Cheatham notes. “You may find your steak playing second fiddle to your sauce.”

Frequently asked questions

Are skirt steak and flank steak the same cut?

Even though skirt steak and flank steak are similar in their overall leanness, they are not the same cut. Compared with flank steak, skirt steak is longer, narrower, and thinner, with more fat, giving it a richer, beefier taste.

Are mustard greens bitter?

Mustard greens are naturally bitter, similar to the bitterness found in radicchio or chicory. However, mustard greens can be sauteed like spinach or added to soups, stir-fried, or braised to mellow their bitterness.

Notes from the Food & Wine Test Kitchen

Mustard greens aren’t always easy to find, but they do make this recipe special. You can find mustard greens at most grocery stores near the lettuce section of the produce aisle. If you can’t find mustard greens, another leafy green, like turnip greens, can work in a pinch. For a complete meal, serve this steak and chimichurri combination with roasted potatoes, grilled corn, or a hearty quinoa salad.

Cooking techniques

As a lean cut, skirt steak does not require much grilling time. While your grill or grill pan heats up, bring your steak to room temperature to promote even cooking from the outside to the center.

Suggested pairing

We recommend a spicy, full-bodied Malbec such as Mendel Mendoza to complement this vibrant chimichurri with a Southern spin.

Make ahead

Chimichurri can be made up to 4 days in advance and stored in an airtight container in refrigerator.

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Ingredients

Mustard greens chimichurri

8 ounces fresh mustard greens (from 1 bunch), trimmed and chopped
6 cilantro sprigs, roughly chopped
1/4 cup finely chopped shallot
1 medium garlic clove, finely chopped
2/3 cup extra-virgin olive oil
1 medium Fresno chile, finely chopped (about 1 1/2 tablespoons)
1 1/2 teaspoons fresh lime zest
1/3 cup red wine vinegar
1 teaspoon kosher salt
1/4 teaspoon black pepper

Grilled skirt steak

1/4 cup extra-virgin olive oil, plus more for greasing
3 garlic cloves, grated
1 tablespoon kosher salt, divided
1/2 teaspoon black pepper
1/2 teaspoon onion powder
2 skirt steaks (about 1 1/4 pounds each)
Flaky sea salt, for garnish

Directions

Make the mustard greens chimichurri

Combine mustard greens, cilantro, shallot, and garlic in a food processor. Process until mixture is finely chopped and well combined, about 30 seconds, stopping to scrape down sides of bowl as needed. Add oil, chile, and lime zest, and process until smooth, about 5 seconds.
Transfer mixture to a medium bowl. Whisk in vinegar, salt, and black pepper. Cover and refrigerate until ready to serve.

Make the grilled skirt steak

Stir together oil, grated garlic, 1 teaspoon kosher salt, black pepper, and onion powder in a large bowl. Place skirt steaks in bowl, and rub with oil mixture to evenly coat. Cover and refrigerate at least 2 hours or up to overnight.
Preheat a grill to 500°F, or heat a large grill pan over high. While grill preheats, let steaks stand at room temperature 15 minutes; season steaks with remaining 2 teaspoons kosher salt. Place steaks on lightly oiled grates, and cook until grill marks develop, 3 to 4 minutes. Flip and cook until second side has grill marks and steak is cooked to desired degree of doneness, 3 to 4 minutes. Transfer steaks to a cutting board, and let rest 10 minutes. Cut steaks diagonally against the grain into thin slices. Garnish with flaky sea salt, and serve with chimichurri.