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Skirt Steak and Corn with Chimichurri

Skirt Steak


Skirt Steak Recipe

Servings 2 | Prep Time: 20 mins | Cook Time: 10 mins
Photo by Alpha Smoot. Courtesy of Martha Stewart Living. Copyright © 2014.


1 1/4 lbs skirt steak, cut into 3-inch pieces
Coarse salt and freshly ground pepper
4 corns, cut into quarters
1/3 cup packed finely chopped parsley leaves
1/3 cup packed finely chopped cilantro leaves and stems
1 garlic, minced
1/2 cup extra-virgin olive oil
3 tablespoons red wine vinegar


Preheat grill for direct heat. Season steak with salt and pepper. Grill on both sides until the meat is medium rare. Transfer to the cutting board, let stand for 10 minutes.

Grill the corns, for about 6-7 minutes until the corn blistered in spots, and become crisp-tender.

Stir together the herbs, garlic, oil, vinegar in a bowl. Season chimichurri with salt and pepper. Thinly slice the steak against the grain, serve with corn and the chimichurri sauce.

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5 COMMENTS... read them below or add one

  1. csailor

    Please, please please help Me! Can’t find “light soy sauce”! What’s a substitute for it in a marinade for chicken?

  2. Richard

    Suggest to me a good book that explains and demonstrate (maybe even a DVD) so when I go to an open air market in Nanning, China I can figure out what cut of beef to ask for. Believe me, if I go there and ask, even in Chinese for a skirt steak, or a filet, or t-bone I will get blank stares.

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