Southwest Skirt Steak with Chimichurri

This skirt steak is seasoned with a southwestern style rub and topped with and fresh chimichurri.

Author

Christian Arfsten

Just a husband and father of 3 who likes to cook. Follow my culinary adventures at @ArfCooks on Instagram

Prep Time: 00:15

Recipe Time: 00:00

Temperature : 172F / 77.8C

Ingredients

• Skirt steak
• Kosher salt
• Cumin
• Ancho chile powder
• Garlic powder
• Paprika
• Greek oregano
• Cayenne pepper
• Black pepper
• Parsley
• Cilantro
• Shallot
• Garlic
• Jalapeño
• Lemon peel
• Lime juice
• Olive oil
• Canola oil

Directions

1. Set your Anova Sous Vide Precision Cooker to 135ºF / 57.2ºC
2. Trim any excess fat or silver skin (if not already done by butcher)
3. Mix together southwestern spice rub. 1 TBL cumin 1 TBL ancho chile powder 1/2 TBL garlic powder 1/2 TBL paprika 1 TSP Greek oregano 1/2 TSP cayenne pepper 1/2 TSP black pepper
4. Coat skirt steak with olive oil then liberally season with kosher salt followed by southwestern spice rub. Vacuum seal or displacement method seal steak and insert into bath. Cook for 5 hours.
5. Meanwhile make chimichurri sauce 1 bunch parsley 1 bunch cilantro 2 good sized shallots 2 cloves garlic 2 jalapeños (seeds and membranes removed) 2 strips lemon peel (pith scraped off) Juice from 1 lime 2 TBL of red wine vinegar 1/4 cup olive oil 1/4 cup canola oil 1 tsp Greek Oregon Salt and pepper to taste Chop it down to the consistency that you like and put it all in a bowl.

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1. After 5 hours ,remove steak from bath and rest on wire rack to dry. Pat dry any excess moisture and lightly re-season with salt and southwestern spice rub.
2. Heat cast iron on grill or stovetop on very high heat.
3. Coat steak with butter and sear for 30 seconds. Flip and sear another 30 seconds. If desired crust is formed, remove from heat. If not, repeat another 30 seconds on each side.
4. Slice steak on a bias and against the grain. Serve immediately with chimichurri and enjoy.