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Flavorful Argentinian Chimichurri Skirt Steak Recipe with Provoleta and Salsa Criolla Made Easy

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A vibrant Argentinian-inspired dish featuring smoky grilled skirt steak topped with tangy chimichurri, melty provoleta cheese, and fresh salsa criolla. Perfect for quick, impressive meals and entertaining.

Ingredients

Scale
  • 1.5 pounds skirt steak, trimmed
  • 2 tablespoons olive oil (extra virgin recommended)
  • Salt and freshly ground black pepper, to taste
  • 1 cup fresh parsley, finely chopped (flat-leaf preferred)
  • 4 cloves garlic, minced
  • 2 tablespoons fresh oregano, chopped (or 1 tablespoon dried)
  • 1 teaspoon red pepper flakes (adjust to your heat preference)
  • ½ cup olive oil
  • 3 tablespoons red wine vinegar
  • Salt and black pepper, to taste
  • 8 ounces provoleta cheese or provolone (grilling-friendly block)
  • 1 teaspoon dried oregano
  • 1 teaspoon crushed red pepper flakes (optional)
  • Olive oil, for brushing
  • 1 medium red onion, thinly sliced
  • 1 red bell pepper, finely chopped
  • 1 small bunch fresh parsley, chopped
  • 3 tablespoons red wine vinegar
  • 2 tablespoons olive oil
  • Salt and pepper, to taste

Instructions

  1. Prepare the Chimichurri: In a medium bowl, combine chopped parsley, minced garlic, oregano, red pepper flakes, olive oil, and red wine vinegar. Season with salt and pepper. Stir well and let it sit for at least 20 minutes to marry the flavors.
  2. Make the Salsa Criolla: Toss the sliced onion, chopped red bell pepper, and parsley in a bowl. Add red wine vinegar, olive oil, salt, and pepper. Mix gently and refrigerate until ready to serve. This salsa tastes best when flavors meld for at least 30 minutes.
  3. Season the Skirt Steak: Pat the steak dry with paper towels. Rub with olive oil, then sprinkle generously with salt and black pepper on both sides. Let it rest at room temperature for 15 minutes before grilling.
  4. Heat the Grill or Grill Pan: Preheat to medium-high heat (around 450°F / 230°C). You want a hot surface for good searing.
  5. Cook the Skirt Steak: Place the steak on the grill. Cook for 3-4 minutes per side for medium-rare (internal temperature about 130°F / 54°C). Adjust time if your steak is thinner or thicker. Remove from heat and let rest for 5-7 minutes before slicing against the grain.
  6. Prepare the Provoleta: Brush the provoleta cheese with olive oil and sprinkle oregano and crushed red pepper flakes on top. Place it in an oven-safe skillet or on a grill-safe tray. Broil or grill until bubbling and golden, about 3-5 minutes. Watch carefully to avoid burning.
  7. Plate and Serve: Slice the skirt steak thinly and arrange it on a platter. Spoon chimichurri generously over the steak. Serve with the sizzling provoleta and a bowl of salsa criolla on the side.

Notes

Let chimichurri sit for at least 20 minutes to meld flavors. Rest steak after grilling to keep it juicy. Slice steak against the grain for tenderness. Watch provoleta cheese closely while broiling to avoid burning. If chimichurri is too oily, add more vinegar. Use a grill-safe tray for provoleta to prevent cheese from slipping through grill grates.

Nutrition

Keywords: chimichurri, skirt steak, provoleta, salsa criolla, Argentinian recipe, grilled steak, easy dinner, backyard barbecue

Find it online: https://gleefulfork.com/flavorful-argentinian-chimichurri-skirt-steak-recipe-with-provoleta-and-salsa-criolla-made-easy/