A beloved dish inspired by Argentina, where barbecue is a way of life. This grilled beef skirt with vibrant chimichurri served on toasted sourdough is simple, bold, and perfect for sharing.
INGREDIENTS
- 800 g beef skirt
- Salt and freshly ground black pepper, to taste
- 1 tbsp olive oil
- 4 slices sourdough loaf
- 1 garlic clove (for rubbing the toast)
- FOR THE CHIMICHURRI
- 100 ml light olive oil
- 1 tbsp dried oregano
- 1 tsp ground black pepper
- 1 dried cayenne chili (or a pinch of chili flakes)
- 6 sprigs flat-leaf parsley, finely chopped
- 2 garlic cloves (for the sauce)
- 1 tbsp sherry vinegar
- 1 small shallot, finely chopped
- Juice of 1 lime
- 1/2 tsp cumin seeds
- 1 tsp sea salt
INSTRUCTIONS
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Begin with the meat, as it takes the longest. Season the beef skirt generously with salt and pepper. Lightly brush olive oil on the side that will hit the grill first. Cook over medium heat for about 5 minutes per side, depending on thickness, until a good char forms. Remove and let rest in a warm place for 5 minutes to redistribute the juices.
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While the meat rests, prepare the toast. Brush the sourdough slices with a little olive oil and grill or toast over medium heat for about 2 minutes per side, until golden. Rub each slice with the garlic clove and sprinkle with a pinch of salt to finish.
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Make the chimichurri: using a pestle and mortar (or a small food processor for convenience), crush the garlic with the sea salt, cumin seeds, dried oregano, cayenne chili and ground black pepper to form a coarse paste. Add the lime juice and sherry vinegar, then mix in the olive oil, finely chopped shallot and parsley. Taste and adjust seasoning—add more salt, vinegar or lime if you prefer a brighter flavor.
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To serve, transfer the rested skirt to a cutting board. Slice the meat across the grain into roughly 1 cm thick pieces using a very sharp knife—this ensures tenderness. Arrange slices atop the garlic-rubbed toast and spoon generous amounts of chimichurri over the meat. Serve immediately so the bread remains slightly crisp and the chimichurri stays fresh.
Tips: For best results, use a hot grill or heavy skillet to get a good sear. If you like more heat, add extra chili to the chimichurri. The sauce can be made ahead and refrigerated for a day to allow flavors to meld; bring back to room temperature before serving.