Grilled Skirt Steak Chimichurri with Grilled Spring Onions
- Skirt Steak:
- 1 tablespoon oil (olive, vegetable, or canola)
- 2 teaspoons chili powder
- 2 teaspoons Worcestershire sauce
- 1 teaspoon smashed garlic
- 1 teaspoon honey
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- 1 pound skirt steak, trimmed
- 1 tablespoon minced fresh cilantro
- 1 tablespoon minced fresh parsley
- 1 teaspoon minced garlic
- 1 teaspoon minced fresno chile
- ¼ teaspoon salt, or more to taste
- 1 pinch ground black pepper, or more to taste
- 1 tablespoon olive oil
- 2 teaspoons fresh lime juice
- 3 fresh spring onions, trimmed
- 2 teaspoons oil (olive, vegetable, or canola)
- salt and ground black pepper to taste
- ¼ cup ricotta cheese, at room temperature
- Stir oil, chili powder, Worcestershire sauce, garlic, honey, salt, black pepper, cumin, and cayenne pepper together in a small bowl.
- Gently score a few lines into one side of the skirt steak and place steak into a large, resealable plastic bag; add marinade. Squeeze as much air from the bag as possible and seal. Massage bag to ensure steak is completely covered in marinade. Marinate steak in refrigerator for at least 30 minutes.
- Stir cilantro, parsley, garlic, fresno chile, salt, and pepper together in a small bowl; add olive oil and lime juice and stir. Taste and adjust seasoning to preference. Cover bowl with plastic wrap.
- Preheat oven to 225°F (95°C).
- Slice onions from the side of the bulb all the way through the green stems so it can lie flat.
- Heat a grill pan or grill over medium-high heat. Brush 2 teaspoons oil onto both sides of onions and stems; season with salt and pepper.
- Brush oil onto the hot pan. Cook onions flat-sides down on the pan until slightly charred, about 2 minutes per side; transfer to a baking sheet and keep warm in preheated oven.
- Remove steak from refrigerator at least 10 minutes before cooking. Place same grill pan used for the onions over high heat; brush with additional oil. Cook steak on hot grill pan to desired doneness, 2 to 3 minutes per side for rare to medium-rare. This may vary based on thickness of steak. Remove to a cutting board and rest steak for a few minutes before slicing against the grain.
- Stir ricotta cheese with small pinches of salt and pepper to make smooth; scoop large spoonful out onto each plate. Lay steak slices atop the ricotta. Spoon as much chimichurri as you like on top of the steak. Remove spring onions from oven and serve on the side of the steak.
Chimichurri is an uncooked sauce from Argentina and Uruguay that is used for grilled meat dishes. It can be prepared as a green version (chimichurri verde) as well as a red version (chimichurri rojo).
What others are saying
Laura Griffin says:
Delicious chimichurri over a great steak. I was hesitant about serving it over the ricotta, but glad I did it anyway because it was really good.
Jessica Scott says:
I love a good skirt steak, and this recipe was not lacking in the slightest bit. The chimichurri was phenomenal, and adding ricotta on the top finished this dish off nicely. Lots of good flavor all around!