Labor Day Menu: Seared Skirt Steak + Chimichurri

Yessssss. It’s time for steak! We paired our steak with an incredibly flavorful chimichurri sauce to spoon all over. Plan to make plenty for friends and family because it will go fast.


For the chimichurri (can make ahead)

2 cup parsley leaves

1 cup cilantro leaves

1 jalapeno (or 2 if you love it spicy), stems and seeds removed

3/4 cup extra virgin olive oil

1 garlic clove, peeled and smashed

2 teaspoons kosher salt

2 Tablespoons of lemon juice

How to.

Place all except for olive oil in a food processor Pulse until all combined evenly

Turn processor on and slowly stream in olive oil until all incorporated.

Spoon over sliced skirt steak and devour.


5 lb skirt steak (ask for thick cut)

1.5 teaspoons kosher salt

8 turns of fresh cracked black pepper

2 Tablespoons of canola oil

How to.

Heat a large sauté pan or a grill over high heat

Toss skirt steak in canola oil, salt, and pepper and sear over high heat for 2 minutes on each side

Remove steak and allow to rest for 5 minutes Slice against the grain and serve immediately.

One clap, two clap, three clap, forty?

By clapping more or less, you can signal to us which stories really stand out.