Skirt Steak the Bobby Flay Way

Skirt Steak the Bobby Flay Way

Steak and Marinade: 
2 pounds skirt steak
1/2 cup olive oil
1/2 cup soy sauce
zest and juice of one orange
1/2 cup orange juice
zest and juice of one lime

Chimichurri Sauce:
6 garlic cloves minced
1 bunch cilantro chopped
1 teaspoon cumin
2 tablespoons red wine vinegar 
1 jalapeno minced
1 tablespoon sugar

olive oil for blending the chimichurri sauce
salt and pepper to taste

There are two different cuts of skirt steak, I am using the wide cut. Cut steak into 6 to 8 inch pieces across the grain. Smaller pieces of meat are easy to manipulate while grilling. Whisk olive oil, soy sauce, lime, orange, half the garlic, and salt and pepper. Place steak sections in a 9 x 13 inch glass baking dish and marinate refrigerated for 4 hours. Pat meat dry and grill indoors in a very hot cast iron grill pan or out of doors. Takes about 3 to 4 minutes per side. Let steak rest and slice against the grain in thin strips. Take remaining ingredients and blend in a blender till smooth for a chimichurri sauce.

Serve drizzled with the chimichurri sauce along with baked or mashed potatoes or vegetable or salad. I think grilling outdoors would be better to get that smokey charred flavor on the meat. Next time I plan to use the thin skirt steak cut which is supposed to be much more tender then the wide cut. Gary raved about the chimichurri sauce, which he said made the steak even better tasting.