Skirt Steak with Red Chimichurri

Name: Skirt Steak with Red Chimichurri
Cook time: 35 min
Yield: 4 servings
Ingredients: 1 pound skirt steak trimmed; 1.5 teaspoons kosher salt; 2 cloves garlic finely grated; 0.33 cup red wine vinegar; 2 teaspoons sugar; 2 teaspoons smoked paprika sweet; 0.33 cup olive oil plus 2 tablespoons; 1 small shallot finely chopped; 1 small Fresno chile discard stem and seeds, thinly sliced; 0.5 cup roasted red peppers drained and finely chopped; 0.5 teaspoons kosher salt; 2 tablespoons olive oil; 0 flaky sea salt

One of the thinnest cuts of beef out there, skirt steak was basically made for weeknight meals because of its quick-cooking nature. Topped with a bright, spicy, Argentinean-style red chimichurri sauce.

Cook time: 35 minutes

Servings: 4

Ingredients

1 pound skirt steak trimmed
1.5 teaspoons kosher salt
2 cloves garlic finely grated
0.33 cup red wine vinegar
2 teaspoons sugar
2 teaspoons smoked paprika sweet
0.33 cup olive oil plus 2 tablespoons
1 small shallot finely chopped
1 small Fresno chile discard stem and seeds, thinly sliced
0.5 cup roasted red peppers drained and finely chopped
0.5 teaspoons kosher salt
2 tablespoons olive oil
0 flaky sea salt

Instructions

Pat 1 pound of skirt steak dry with paper towels. Cut it crosswise into 3 equal pieces. Season all over with 1.5 teaspoons kosher salt. Transfer to a shallow bowl or baking dish.
Finely grate 2 garlic cloves into a glass measuring cup. Add 0.33 cup red wine vinegar, 2 teaspoons sugar, 2 teaspoons smoked paprika, and 0.33 cup olive oil and whisk to combine. Pour half of that marinade over the steak, turning to coat. Let sit at least 15 minutes at room temperature or up to 4 hours in the refrigerator.
Finely chop 1 small shallot. Thinly slice 1 Fresno chile crosswise, discarding the stem and seeds, and finely chop it. Finely chop 0.5 cup roasted red peppers. Add the shallot, chile, and roasted red peppers to the remaining marinade. Season with kosher salt.
Preheat a dry 12-inch cast-iron skillet over medium-high heat for at least 4 minutes to be sure it's nice and hot right off the bat. You should be able to see some very light wisps of smoke coming off the pan.
Remove the steak from the marinade, allowing any excess liquid to drip back into the bowl. Pat dry with paper towels. Working in 2 batches, add 1 tablespoon olive oil to the pan, allow it to heat up for about 30 seconds, then add half the steak and cook, undisturbed, until charred on the underside, 2 to 3 minutes. Flip and cook 1 minute on the second side. Transfer to a cutting board to rest for 5 minutes.
Thinly slice the steak crosswise against the grain, perpendicular to the fibers. Transfer to a platter along with any juices on the cutting board. Spoon some of the chimichurri over the steak and serve the remainder alongside. Season with flaky sea salt.