Skirt steak is the answer, when you’re feeding a crowd. A citrus marinade helps tenderize the meat, then it’s off to the grill for a quick sear. While the steak is resting, a unique chimichurri is made with roasted red bell peppers—a delicious accompaniment to an exquisite summer meal.
Prep Time: 20 minutes plus marinating
Cook Time: 8 minutes
For Skirt Steak
½ cup orange juice
1 tablespoon lime juice
2 tablespoons grapeseed or canola oil
1 tablespoon soy sauce
1 tablespoon honey
½ teaspoon chili powder
2 ½ pounds skirt steak (flank and flap steak can be used as well)
1 teaspoon kosher salt
2 red bell peppers
⅓ cup extra-virgin olive oil
½ cup lightly packed parsley leaves
1 tablespoon fresh oregano leaves
1 tablespoon sherry vinegar
1 small shallot, minced
Salt and pepper to taste
Place orange juice, lime juice, oil, soy sauce, honey and chili powder in a blender, and blend for 30 seconds. Place flank steak in a rimmed baking dish and pour marinade over it. Cover and refrigerate for at least 3 hours or overnight.
Preheat a charcoal or gas grill to medium-high. Grill the red bell peppers for the chimichurri for 10 minutes or until charred. Transfer to a paper bag and seal, this will steam the peppers and help loosen the skins.
Remove the steak from the marinade, season with salt, and grill for 4 minutes on each side for medium-rare. Transfer to a cutting board, cover lightly with foil, and rest for 5 to 10 minutes.
While the steak is resting, peel the charred skin from the bell peppers, discarding the stem and seeds. Place the peeled peppers into a blender along with olive oil, herbs, vinegar and shallot, and pulse until pureed but with some texture. Add salt and pepper to taste.
When ready to serve, slice the steak against the grain into thin strips and serve with Red Bell Pepper Chimichurri.
Note: You can use the broiler to char the peppers. Blacken on all sides and then follow the remaining direction