Grilled Chimichurri Skirt Steak

In Foodie Tips & Tidbits by Les Kincaid

Argentina is known for such dishes as flame-broiled steaks with zesty chimichurri sauce, and spicy chorizo sausages. When indulging in dishes from this South American nation, the wine of choice is undoubtedly a Malbec, a bold, full-bodied red with the versatility to partner exquisitely with an array of foods. Choose a great Malbec with this skirt steak and all will be very happy. – Les Kincaid

Char-Grilled Chimichurri Skirt Steak



2 pounds skirt steak, trimmed

Coarse salt (kosher or sea) and freshly ground black pepper

1 cup quality Malbec

1/2 cup of extra-virgin olive oil, or more as needed

1/2 packed cup washed, stemmed, fresh flat-leaf parsley leaves

1/4 packed cup washed, stemmed, fresh oregano leaves

1/4 packed cup washed, stemmed, fresh cilantro leaves

2 cloves garlic, coarsely chopped

1/4 teaspoon hot red pepper flakes, or more to taste

1 to 2 tablespoons distilled white vinegar, or more to taste

1-1/2 tablespoons cold water



Season the steaks well on both sides with salt and pepper; lay in one layer in a nonreactive baking dish. Pour the wine and 1/4 cup of olive oil over the steaks. Cover and refrigerate for 2 to 4 hours.

Make the chimichurri: Combine the parsley, oregano, cilantro, and garlic in a food processor and finely chop. Add 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and the hot pepper flakes and process to blend. Add the vinegar and water, then slowly add the remaining 1/4 cup of olive oil; continue processing to make a thick sauce. Taste for seasoning, adding salt, red pepper flakes, vinegar, or olive oil as needed. Serve within a few hours as the sauce will lose its color and vibrancy as it sits.

Set up the grill for direct grilling and preheat to high. Brush and oil the grill grate. Arrange the steaks on the hot grate and grill until cooked to taste, 2 to 4 minutes per side for medium.

Yield: 4 servings

Chef, Wineau and professional bon vivant Les Kincaid is one of today’s most imaginative food personalities. Whether he is lecturing a visiting convention in Las Vegas, or concocting new recipes in his own kitchen, Kincaid transforms common ingredients into wow-inspiring dishes.  His artful approach to cooking, confidence-inspiring instructions, and contagious enthusiasm have endeared him to a loyal following that tune in to his weekly shows, frequent his wine or cooking classes and appearances, and collect his books.