Skirt steak is delicious served plain, but since you can get such fantastic South American flavor out of these basic pantry items, why not embellish it?
Ingredients
- 1 (1/2-pound) skirt steak, cut crosswise into 4 pieces
- 1 cup coarsely chopped flat-leaf parsley
- 2 large garlic cloves
- 2 teaspoons dried oregano
- 1/2 teaspoon dried hot red-pepper flakes
- 1/4 cup fresh lime juice
- 2/3 cup olive oil
Equipment: a large (2-burner) ridged grill pan (preferably cast-iron)
Preparation
Heat grill pan over medium-high heat until hot, then lightly oil. 3Pat steaks dry and sprinkle all over with 1 teaspoon salt and 1/4 teaspoon black pepper (total).
Grill steaks, turning over occasionally, 2 to 8 minutes total for medium-rare (depending on thickness of meat). Transfer to a platter and let stand 5 minutes.
While steaks are grilling, purée remaining ingredients with 3/4 teaspoon salt in a blender until smooth.
Serve steaks with sauce.
Yields 4 servings.
