Skirt Steak Argentine Style
"At our restaurant, Carlos Gardel, we serve prime skirt, which is simply prepared, grilled with sea salt and served with our house Chimi on the side. Or we glaze it with Chimi at the very end of the grill time for a rich, smoky flavor and strong outer char. This steak put us on the map as a steakhouse back when we first opened in 1996 and remains a favorite and LA classic."
|2 pounds ||Skirt steak|
|Cracked black pepper|
Clean the skirt steak of the membrane (if still attached) and some of the fat and silver skin.
Marinate in Gardel's Chimichurri for the afternoon.
Just before grilling, season liberally with salt and black pepper.
Grill on high heat for 2 minutes on each side.
Let the meat rest.
For tender meat, slice on a bias and against the grain.
Serve with Gardel's AutÚntico Chimichurri for a mild, tangy burst or with Gardel's Spicy Balsamico for a deep, smokey, and slightly spicy finish!