A twist on the classic skirt steak and chimichurri recipe taken to the next level by serving as a sandwich on a Hawaiian roll.

Skirt steak is one of our absolute favorite cuts for its incredible flavor, ease of cooking, and for how well it pairs with marinades.  And when it comes to marinades, chimichurri goes with skirt steak like bacon goes with eggs.

The thing with chimichurri is that like all marinades, there is no one true recipe which gives you plenty of room to experiment and discover new flavor profiles.

When we discovered this recipe from our good friends at FeyginFoodie, we had to give it a try.  Plus we loved serving it as a sandwich on a Hawaiian roll.  As their eponymous founder, Eugene Feygin, educated us, did you know that in the mid-to-late 19th century sweetened breads came to the islands with the Portuguese immigrants who flooded to Hawaii to work on the livestock ranches and sugarcane plantations?

So there you have it, not only are you a little bit smarter, but you also have a great new and delicious recipe to try! 

 

Active Prep Time: ~ 3-5 minutes

Cook Time:  ~8-10 minutes (plus 10 minutes for steak to rest after cooking)

Total:  ~ 20-25 minutes

Serves:  4-6 people

INGREDIENTS

  • 1 lbs. (16oz.) grass-fed organic skirt steak;
  • 6 garlic cloves (minced);
  • 2 tbs. soy sauce;
  • 2 tbs. Worcester sauce;
  • 2 tsp. fresh oregano (1 tsp. if using dried oregano);
  • 1 tsp. garlic powder;
  • 1 tsp. onion powder;
  • 1/2 tsp. orange zest;
  • 1/2 cup fresh orange juice (~2 oranges);
  • 1/4 tsp. paprika (use hot paprika or add a pinch of red chili flake to kick up the heat a notch);
  • Just a squeeze of honey;

PREPARATION

  1. Lightly season the skirt steak on all sides with salt and pepper;
  2. Place all the other ingredients in a blender and blend on high until thoroughly combined.  Set aside some of the marinade for serving;
  3. Put the skirt steak in shallow baking dish or air-tight container and pour the marinade over the steak.  Be sure that the marinade is well distributed so all sides of the skirt steak are covered;
  4. Cover the container (be sure it is air-tight) and place in the refrigerator for 1-24 hours.  If for more than 1 hour, make sure to periodically turn the steak in the dish to make sure all sides are getting well marinated;
  5. When ready to cook, remove from the refrigerator and allow to come up to room temperature.  Turn on your grill or heat up a skillet on the stove over medium-high heat;
  6. When grill (or skillet) is sufficiently hot, remove the steak from the marinade and allow any excess marinade to drip back into the dish (you can discard the used marinade);
  7. Cook the steak for 3-4 minutes per side until the internal temperature reaches 129° on your instant read meat thermometer;
  8. When steak is cooked to your preferred level of doneness, remove from the heat and let rest for at least 10 minutes;
  9. Grab your Hawaiian buns and slice open sandwich style (if they didn't come pre-sliced);
  10. When steak is done resting, slice against the grain into strips ~1/2 inch wide

SERVING

  1. Place 3-4 strips of skirt steak into a bun (5-6 strips if you're really hungry!), and lightly drizzle over the top a little bit of the reserved chimichurri sauce;
  2. Enjoy!