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Until the next Barn dance!

Skirt Steak with Chimichurri Sauce

skirt steak with chimichurri sauce

This Father’s Day, don’t dither! Get dinner plans all wrapped up with this perfect pairing.

  • 6x 100% Grassfed Beef Skirt Steaks, approximately 14-16oz each
  • 1/2 pint tub of housemade Chimichurri sauce by Head Butcher Brian

Order now for Farm Store pickup. ⁠Try our Skirt Steak with house-made chimichurri sauce recipe today and share the goodness with your family!

PREPARATION:

  • Before grilling or searing in a cast iron skillet, place the Hickory Nut Gap 100% grassfed skirt steaks on a prep surface. Get out cooking oil of choice and a meat thermometer.
  • When using our house-made chimichurri sauce, be smart and simple with the seasoning—salt and pepper only!
  • A fresh bright sauce needs a salty, savory meat. Grab kosher salt or a thick flaked salt, and either a pepper mill for fresh cracked or ground black pepper. Season both sides of the steaks generously with salt, and pepper to taste.
  • Let the steaks sit on the prep surface until they come to room temperature before cooking. This accomplishes a more consistent interior temperature and cooking time, and the salt goes to work creating a micro-tenderization to the outer layer of the meat, ensuring a nice consistent sear.

LET’S GET COOKING!

  1. Add beef tallow, pork lard, or preferred cooking oil to the pan, or brush onto the grill. Lay the steaks out onto the cooking surface, and sear for several minutes on both sides. To achieve a perfect medium rare, take the steak off at 130 degrees. For a medium steak, 140 degrees. Take the steak off the heat, and set aside on a plate to rest.
  2. Resting a steak accomplishes a redistribution of internal juices, so it won’t run out of the steak onto the plate first slice, and the steak will continue to cook off the heat. Let the steak rest for about 5 minutes.
  3. Skirt steaks, and many other steaks, have a ‘grain’ to them, like a piece of wood—use the direction the muscle fibers run to help when cutting the steak. When cutting ‘across the grain,’ shorter muscle fibers make for a more tender bite. Slice the skirt steaks into slivers across the grain.
  4. Drizzle with housemade chimichurri sauce, serve alongside fluffy white rice or grilled vegetables, and enjoy a fabulous example of grass-fed flavor on the plate.

Enjoy! Let us know how you like this recipe by sharing it with us online and using the hashtag, #hngrecipes.

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