Grilled Skirt Steak

with Chimichurri, Charred Scallions, and Fingerlings

Serves 2–4

INGREDIENTS

 

  • 1 lb. skirt steak
  • Kosher salt
  • Freshly ground black pepper
  • 1¾ cup extra-virgin olive oil, divided
  • ½ medium white onion, thinly sliced (1½ cup)
  • 2 bunches scallions, cleaned (8 oz.)
  • 4 medium garlic cloves, finely chopped
  • 1 medium red jalapeño or Fresno
  • chile, thinly sliced (2 Tbsp.)
  • ½ small red onion, finely diced (⅓ cup)
  • ⅓ cup red wine vinegar
  • ⅓ cup cilantro, finely chopped
  • ⅓ cup parsley, finely chopped
  • 1 Tbsp. fresh oregano, finely chopped
  • 1½ lb. fingerling or new potatoes, scrubbed

Grilled Skirt Steak

with Chimichurri, Charred Scallions, and Fingerlings

INSTRUCTIONS

  1.   Season the steak all over with salt and pepper. In a large resealable plastic bag, combine 1 cup oil with the onion, scallions, half the garlic, and the skirt steak; massage lightly to coat the meat in the marinade. Refrigerate 1 hour or up to overnight.
  2.   Meanwhile, make the chimichurri: In a medium bowl, combine the chile, red onion, remaining garlic, vinegar, and . cup oil. Cover and let rest 1 hour. Then add the cilantro, parsley, oregano, and salt to taste. (Chimichurri can be made and chilled up to 1 day ahead; bring to room temperature before serving.)
  3.   Cook the potatoes: In a large pot, add the potatoes and enough water just to cover. Bring to a low boil and cook over medium heat until the potatoes are tender when pierced with a paring knife, 20–25 minutes.
  4.   Drain and transfer the potatoes to a medium bowl. Add 2 tablespoons of the chimichurri, and season with salt and pepper; stir well, and set aside.
  5.   Heat a large grill pan, grill, or cast-iron skillet over high heat. Remove the meat and scallions from the bag and discard the remaining marinade. Once the pan or grill is very hot, add the meat and cook, turning once, until both sides are well seared and an instant-read thermometer inserted into the center registers 140° for medium rare, about 6 minutes total. Transfer the meat to a cutting board and let rest 3–5 minutes. Meanwhile, add the scallions to the pan or grill and cook, turning occasionally, until softened and charred in some places, 4–5 minutes total. Remove and season lightly with salt.
  6.   Slice the steak into smaller (5- to 6-inch) pieces, then thinly slice each across the grain. Serve with the potatoes and scallions, and more chimichurri on the side.