Ingredients
- 1 fresh beef skirt steak
- ½ to 1 tablespoon of coarse salt
- 100ml olive oil
- 2 tablespoons of soy sauce
- 2 tablespoons of Worcestershire sauce
- 2 tablespoons of Dijon mustard
- 2 tablespoons of fresh lemon juice
- 1 teaspoon of fresh rosemary, finely chopped
- 1 teaspoon of black pepper
Method
- Tenderise the meat by covering it with a plastic wrap or bag and pound it to about ½ inch thick.
- Let the chilled meat rest for 20-30 minutes at room temperature before cooking.
- To prepare the chimichurri sauce, mix all the ingredients together except the olive oil.
- Once mixed, slowly whisk in the olive oil.
- Place the coarse salt on a large cast-iron griddle and spread it into a thin layer.
- Brush the steak lightly with vegetable oil.
- Then heat the griddle on medium heat and place the steak on top of the salt when sizzling hot.
- Cook the meat for about 2-3 minutes on one side, then 1-2 minute on the other side for rare to medium-rare.
- Let the steak rest for at least 5 minutes before cutting.
- To serve, drizzle the chimichurri sauce over the steak.