Grilled marinated beef skirt with Argentinian chimichurri sauce on toast
A hearty and warming Argentinian-inspired grilled marinated beef skirt with a fragrant chimichurri sauce on toast. Tasty and comforting, this dish is an easy crowd pleaser for any bbq.
Prep Time
5 Min
Cook Time
15 Min
Yield
4
Difficulty
Easy
Grilled marinated beef skirt with Argentinian chimichurri sauce on toast
PrintIngredients
Directions
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Ingredients
- 800g beef skirt
- Salt and pepper to season
- 1 tbsp olive oil
- 4 slices sourdough loaf
- 1 clove garlic
FOR THE CHIMICHURRI
- 100ml light olive oil
- 1 tbsp dry oregano
- 1 tsp milled black pepper
- 1 dry cayenne chili
- 6 sprigs flat-leaf parsley
- 1 cloves garlic
- 1 tbsp Sherry vinegar
- 1 shallot
- 1 lime
- ½ tsp cumin seeds
- 1 tsp sea salt
Directions
- We are going to start by cooking the meat which is what takes the longest. Season the skirt with salt and pepper and brush a bit of olive oil only on the side that will go to grill first. Cook over medium heat for about 5 minutes on each side and let it rest in a warm place for a further 5 minutes.
- Brush the slices of bread with some oil and grill them over medium heat for 2 minutes on each side. Rub the garlic on the bottom of the toast and season with salt.
- Using a pestle and a mortar start crushing the garlic with the salt, cumin seeds, dry oregano, cayenne chili and black pepper until you have formed a paste. Add the lime juice and sherry vinegar and mix with the oil, the shallot and the parsley.
- Place the skirt over a chopping board and with the help of a large and very sharp knife slice the meat against the vein into 1 cm thick slices. Serve on the skirt slices over the toast and drizzle the chimichurri on top. Enjoy!
Omar Allibhoy is the founder of Tapas Revolution, the critically-applauded Spanish tapas restaurant group. As a chef he trained under Ferran Adrià in his native Spain then with Jason Atherton in London, and has cooked for countless celebrities and even the Royal Family.
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