Campfire Grilled Skirt Steak with Chimichurri Recipe
Campfire grilled skirt steak with chimichurri recipe is a classic dish that is perfect for cooking over a campfire.
Equipment
- mixing bowl
- Grill Grate
- knives
- Campfire Cooking Utensils
- Campfire Serving Utensils
- Campfire Fork Or Tongs
- fire proof cooking gloves
Ingredients
Onion Marinade
- 1/2 onion coarsely chopped medium yellow
- 1 clove garlic peeled
- 1/4 cup extra-virgin olive oil plus 1 tablespoon
- 2 tablespoons water
Chimichurri Sauce
- 1/2 cup onion minced yellow
- 1/2 cup parsley leaves chopped fresh flat-leaf
- 1 tbsp oregano chopped fresh
- 1 tsp garlic finely grated or minced
- 1-1/2 tsp salt kosher
- 1 tsp black pepper freshly ground
- 1/2 tsp red pepper flakes
- 1 cup extra-virgin olive oil
- 1/2 cup vinegar red wine type
Skirt Steak
- 2 lb skirt steak silver skin trimmed away
- 1 tsp salt kosher
- 1/4 tsp black pepper freshly ground
- sea salt for finishing smoked
Video
Instructions
Instructions Onion Marinade
- Blend the garlic, onion, 1/4 cup of oil, and water until smooth to make the marinade. Coat both sides of the skirt steak with the onion mixture and place in a big resealable plastic bag or baking dish. Let it chill for at least four hours, preferably more than that.
Instructions Chimichurri
- To make the chimichurri, put the garlic, onion, parsley, oregano, salt, black pepper, and red pepper in a big bowl or jar. Combined the vinegar and oil well. Cover and store for a few days. Use before the herbs turn brown.
Instructions Steak
- Prepare a campfire with great or a gril.
- While the steak is still wet from the marinade, season it on both sides with kosher salt and pepper. Put the meat on the grill and cook for three minutes, or until one side is well browned. For rare to medium-rare, flip and cook for two more minutes.
- Take the steak off the grill and let it rest for two minutes. This will let the heat from the grill cook it more evenly. Finally, put the steak back on the grill and cook it for one minute longer on each side. This will make sure that this thin cut of steak is served hot. Take the skirt steak off the grill and let it rest for one to two minutes. Then cut it up and serve.
- Cut each steak into three pieces along the grain. Each piece should be turned 45 degrees so that it can be cut across the grain. Cut into 1/4-inch pieces against the grain with a small bias. It should give you about 5 slices per cut piece, or 15 slices all together. Moving the meat to a plate that's already hot. Add the last tablespoon of oil and the smoked sea salt as a garnish, and serve with the chimichurri.
Notes
There are some things you can do to get the best skirt steak. To begin, you should move the meat straight from the fridge to the grill. This will keep the inside from getting too done before the outside is nicely browned. Second, be aware that the width of a skirt steak can vary. From one end to the other, there will be bigger parts that need more time on the grill, so you should change where you put them and how long you leave them there. Third, the best way to serve skirt steak is somewhere between medium-rare and medium. The meat can be a little chewy at rare because the muscle fibers haven't had a chance to break down all the way. Finally, skirt steak should always be cut against the grain. The muscle fiber lines that run across the width of the steak make this cut easy to spot.
Nutrition
Calories: 973kcalCarbohydrates: 5gProtein: 50gFat: 84gSaturated Fat: 16gPolyunsaturated Fat: 8gMonounsaturated Fat: 57gTrans Fat: 1gCholesterol: 143mgSodium: 1030mgPotassium: 786mgFiber: 2gSugar: 2gVitamin A: 695IUVitamin C: 14mgCalcium: 61mgIron: 5mg
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