Chargrilled skirt steak with crisp potatoes and chimichurri
Photo by Photography by Kieran Scott
I could eat this every day. In fact the skirt steak is my “go to” dish on the Depot menu. Chimichurri is in many ways similar to a pesto (without the nuts and parmesan cheese). Originating from Argentina, it is traditionally served on grilled meat.
|1 cup||Fresh parsley, (packed)|
|1½ cups||Fresh coriander, (packed)|
|½ cup||Fresh oregano, (packed)|
|1 tbsp||Ground cumin|
|1 pinch||Chilli flakes|
|100 ml||Olive oil|
|50 ml||Red wine vinegar|
|1 to drizzle||Canola oil|
|700 g||Agria potatoes, small potatoes|
|1 to drizzle||Extra virgin olive oil|
|1.2 kg||Skirt steak, Tenderised and scored with a sharp knife.|
- To make the chimichurri, place all the ingredients in a food processor and blitz until a roughish paste.
- Taste and season with sea salt and freshly ground black pepper.Refrigerate until required.
- In a large skillet or pan over medium heat, add some canola oil, then fry the cooked and sliced potatoes until they are golden and crispy on both sides.
- Remove, season liberally with sea salt and keep warm.
- Pre-heat a grillpan or barbecue to smoking hot. Oil your steaks and season well.
- Cook for 4 minutes each side, then remove from the heat to rest for a couple of minutes.
- Lay down the crisp potatoes on your plate or platter.Slice the skirt steaks across the grain and lay next to the cooked potatoes.
- Spoon over liberal amounts of the chimichurri, then tuck in.
Tip: Make sure you ask your butcher for thick skirt, as often butchers and supermarkets sell flank steak as skirt steak — this is completely different and is quite a bit tougher than thick skirt. The thick skirt is very recognisable as it has a connective tissue that runs the length of the steak through the middle. It’s easily removed with a sharp knife which then effectively gives you two steaks. A good idea is to rough score both sides of the steak before cooking. Never cook it to more than medium.
This dish is best matched with
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