Grilled Skirt Steak with Chimichurri & Pineapple Aioli
Experience the vibrant flavors of South American cuisine with this Grilled Skirt Steak recipe, featuring two delightful sauces that add a burst of freshness and flavor. The skirt steak, known for its rich taste and tender texture, is quick to grill and pairs beautifully with the zesty chimichurri and the sweet, creamy pineapple aioli. Perfect for a summer barbecue or a flavorful weeknight dinner, this dish is easy to prepare and always impresses. Serve alongside your favorite sides for a complete meal that is sure to be a hit at your table!
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
red wine vinegar
1/4 cup (none)
fresh lemon juice
2 tablespoons (juice from 1/2 lemon)
fresh flat-leaf parsley
3/4 cup (chopped)
fresh oregano leaves
3 tablespoons (chopped)
garlic cloves
2 (coarsely chopped)
olive oil
2 tablespoons (for chimichurri)
red pepper flakes
1/8 teaspoon (or more, to taste)
mayonnaise
3/4 cup (none)
garlic cloves
4 (finely minced)
canned crushed pineapple
1/2 cup (drained)
lime zest
1/4 teaspoon (grated)
salt
to taste (none)
fresh ground black pepper
to taste (none)
skirt steaks
2 lbs (none)
olive oil
3 tablespoons (for steak)
Instructions
1
Begin by making the Chimichurri sauce. In a blender, combine the red wine vinegar, fresh lemon juice, parsley, oregano, and garlic. Blend until smooth.
2
While blending, slowly add the olive oil until the mixture is well combined and emulsified. Stir in the red pepper flakes, then transfer the chimichurri to an airtight container. Refrigerate for up to 1 day and serve at room temperature.
3
Next, prepare the Pineapple Aioli. In a medium bowl, mix together the mayonnaise, minced garlic, crushed pineapple (drained), lime zest, salt, and pepper. Cover with plastic wrap and refrigerate until completely chilled, ideally for a few hours.
4
To cook the skirt steak, preheat your grill to high heat. Rub the steaks with olive oil and season generously with salt and black pepper.
5
Grill the steaks for 3 to 4 minutes on each side for medium-rare to medium doneness, adjusting the cooking time for your preferred doneness level.
6
Once grilled to your desired doneness, remove the steaks from the grill and let them rest for a few minutes.
7
Serve the grilled skirt steak alongside the chimichurri sauce and pineapple aioli, allowing guests to choose their preferred sauce. Enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary cut of meat used in this recipe?
This recipe uses 2 lbs of skirt steak, known for its rich flavor and tender texture when grilled quickly.
What are the two signature sauces included with this steak?
The dish is served with a zesty Chimichurri sauce and a sweet, creamy Pineapple Aioli.
How do you prepare the Chimichurri sauce?
Combine red wine vinegar, lemon juice, parsley, oregano, and garlic in a blender. Once smooth, slowly add olive oil until emulsified, then stir in red pepper flakes.
What ingredients are needed for the Pineapple Aioli?
The aioli consists of mayonnaise, minced garlic, drained crushed pineapple, lime zest, salt, and pepper.
How long should the Pineapple Aioli be refrigerated before serving?
It should be covered and refrigerated until completely chilled, ideally for a few hours.
What temperature should the grill be for cooking the skirt steak?
The grill should be preheated to high heat to ensure a proper sear.
How long should I cook the skirt steak on each side?
Grill the steaks for 3 to 4 minutes per side for a medium-rare to medium doneness.
Should the steak rest after grilling?
Yes, once removed from the grill, let the steaks rest for a few minutes before serving to retain juices.
Can I make the Chimichurri sauce in advance?
Yes, the Chimichurri can be refrigerated in an airtight container for up to 1 day.
What type of vinegar is best for the Chimichurri?
This recipe specifically calls for 1/4 cup of red wine vinegar.
What herbs are used in the Chimichurri?
The sauce uses fresh flat-leaf parsley and fresh oregano leaves.
How should the Chimichurri be served?
While it can be stored in the fridge, it should be served at room temperature.
What type of pineapple is required for the aioli?
The recipe uses 1/2 cup of canned crushed pineapple that has been drained.
How do you season the steak before grilling?
Rub the steaks with olive oil and season them generously with salt and black pepper.
How much garlic is used in total for this recipe?
The recipe uses 6 cloves total: 2 for the chimichurri and 4 finely minced cloves for the aioli.
What type of cuisine does this recipe represent?
This dish is inspired by South American cuisine, specifically featuring a churrasco-style preparation.
Can I adjust the spiciness of the Chimichurri?
Yes, you can add more than the recommended 1/8 teaspoon of red pepper flakes to suit your taste.
Is this recipe considered difficult to make?
No, it is described as an easy recipe that is perfect for summer barbecues or weeknight dinners.
What citrus elements are used in the sauces?
The chimichurri uses fresh lemon juice, while the pineapple aioli uses lime zest.
How many ingredients are in this recipe?
There are 15 ingredients in total, including steaks, oils, herbs, and condiments.
What is the role of the blender in this recipe?
The blender is used to create a smooth and emulsified Chimichurri sauce.
Can I use dried herbs instead of fresh?
The recipe calls for fresh flat-leaf parsley and fresh oregano to achieve the best flavor profile.
Is the olive oil used in both the steak and the sauce?
Yes, 2 tablespoons are used in the chimichurri and 3 tablespoons are used to rub the steak.
What is the texture of the Pineapple Aioli?
It has a creamy texture from the mayonnaise base combined with a slight bite from the crushed pineapple.
Is this a good recipe for entertaining guests?
Absolutely; providing two distinct sauces allows guests to customize their meal and choose their favorite flavor profile.
What is the best way to drain the crushed pineapple?
Use a fine-mesh sieve or press the pineapple against a strainer to remove as much liquid as possible for a thicker aioli.
Should the lime zest be fresh?
Yes, freshly grated lime zest provides the best aromatic quality for the aioli.
Can I use this recipe for a different cut of beef?
While designed for skirt steak, these sauces would also pair well with flank steak or hanger steak.
How do you achieve an emulsified sauce in the blender?
By slowly drizzling the olive oil into the blender while it is running with the other ingredients.
What are some recommended sides for this dish?
While not specified in the ingredients, typical sides include grilled vegetables, roasted potatoes, or a fresh salad.