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Sher Wagyu Inside Skirt Steak with Chimichurri
I managed to get my hands on some Sher Inside Skirt. What a fantastic piece of meat! It is probably our favourite cut of steak. The Skirt is very thin and can be around 60cm long. It needs to have some fat trimmed off and cut into portion sizes but it is very easy to do, as long as you have a sharp knife. Skirt Steak with Chimichurri is one of my favourites.
The Skirt was put into a marinade for 2-4 hours, don’t leave it much longer as the acids can start to cook the meat. I used a ziploc bag, poured in the marinade, added the meat, massaged and then rested in the fridge.
- 1/3 cup soy sauce
- 1/3 cup lemon juice
- 1/2 EVOO
- 1/4 cup Worchestershire
- 3 Tbsp dried Oregano
- 2 Tbsp minced Garlic
- 1 Tsp Onion Powder
- 1/8 Tsp Cayenne Pepper
- 1 Tsp White Pepper
The skirt was cooked hot and fast. 45s turn 90, 45s flip over, 45s turn 90, 45s rest for 3 minutes. It’s really important that you cut the steak against the grain, at an angle and thin slices.
I also made some Chimichurri to go with the Skirt Streak
- 1 cup lightly packed chopped parsley
- 3 to 5 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1/2 teaspoon chili pepper flakes
- 2 tablespoons dry oregano leaves
- 2 tablespoons spring onions
- 3/4 cup EVOO
- 3 tablespoons sherry wine vinegar
- 3 tablespoons lemon juice
The Chimichurri can be done in the blender, very easy to do. I thik it is best to leave it in a jar for a couple of days before use, the flavour just intensifies.
Wow! Big thumbs up from the family. The Skirt was very juicy and the marinade added great flavor. We had an extra piece of skirt that was crispy outside, I cut it when it was cold and it would have been awesome in a Thai Beef Salad, delicious flavors!
The Chimichurri was fantastic, we’d forgotten how great tasting it was, well worth trying yourself.