RECIPE: Mark Bittman’s Grilled Skirt Steak with Chimichurri Sauce | Food & Wine
Mark Bittman, food journalist, author, and former columnist for The New York Times shows us his recipe for delicious grilled skirt streak with chimichurri sauce.
-Light a grill. In a bowl, mix the parsley, olive oil, lemon juice, garlic and crushed red pepper; season with salt and pepper.
-Season the skirt steak with salt and pepper and grill over a hot fire until the meat is charred on the outside and rare within, about 2 minutes per side. Transfer to a carving board and let rest for 5 minutes. Thinly slice the steak across the grain. Serve right away, passing the chimichurri sauce at the table.
Subscribe to FOOD & WINE’s YouTube channel! Click here:
Food and Wine test kitchen’s Justin Chapple reveals oddball and genius cooking tips and how-tos in our exclusive series “Mad Genius Tips.”
Check out FWx, Food and Wine’s guide to eating, drinking and carrying on.
Does it Hack? takes common internet food hacks and puts them to the test!
Food & Wine magazine goes way beyond mere eating and drinking. We’re on a mission to find the most exciting places, new experiences, emerging trends and sensations.
Recipe: Mark Bittman’s Grilled Skirt Steak with Chimichurri Sauce | Food & Wine