Texan Heartland Recipe
Skirt Steak al Carbón with Green Chimichurri
- Servings
- 4
- Prep Time
- Cook Time
This is fire, speed, and flavor in one pass. Skirt steak hits ripping-hot grates, blisters in minutes, and rests under a waterfall of bright, garlicky Green Chile Chimichurri—poblano depth, lime snap, and herb freshness that wakes up every bite. Thin slices melt into warm tortillas or pile over rice, and the plate goes quiet except for satisfied “mmms.” Big steakhouse payoff, backyard easy.
Ingredients
- 1½–2 pounds skirt steak, silver skin trimmed
- 1 teaspoon kosher salt (plus more to taste)
- ½ teaspoon black pepper
- Marinade: ½ cup Texan Heartland Green Chile Chimichurri Marinade & Sauce
- For finishing: ½ cup Green Chile Chimichurri Marinade & Sauce, room temp
- 1 tablespoon olive oil (only if grill is prone to sticking)
- To serve (optional): Warm tortillas or rice, lime wedges, chopped cilantro
Directions
- Season & marinate: Sprinkle steak with salt and pepper; place in a zip-top bag with ½ cup Texan Heartland Green Chile Chimichurri Marinade & Sauce. Press out air and marinate 30–60 minutes in the fridge (no longer than 2 hours).
- Heat the fire: Preheat a charcoal grill to very hot (or a cast-iron grill pan over high) until grates are blazing. Oil grates lightly if needed.
- Pat & sear: Remove steak; pat lightly to remove excess marinade (don’t rinse). Lay steak on the hottest zone and sear 2–3 minutes per side for medium-rare, moving only to rotate for crosshatch if you like.
- Rest & slice: Transfer to a board; rest 5 minutes to keep juices in. Slice thinly against the grain at a 45° angle.
- Finish with fresh sauce: Spoon the remaining ½ cup Texan Heartland Green Chile Chimichurri Marinade & Sauce over the sliced steak. Taste; add a pinch of salt or a squeeze of lime if you want more snap. Serve with tortillas or rice.
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