Skirt Steak with Chimichurri Sauce

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

1. Tenderise the meat by covering it with a plastic wrap or bag and pound it to about ½ inch thick.
2. Let the chilled meat rest for 20-30 minutes at room temperature before cooking.
3. To prepare the chimichurri sauce, mix all the ingredients together except the olive oil.
4. Once mixed, slowly whisk in the olive oil.
5. Place the coarse salt on a large cast-iron griddle and spread it into a thin layer.
6. Brush the steak lightly with vegetable oil.
7. Then heat the griddle on medium heat and place the steak on top of the salt when sizzling hot.
8. Cook the meat for about 2-3 minutes on one side, then 1-2 minute on the other side for rare to medium-rare.
9. Let the steak rest for at least 5 minutes before cutting.
10. To serve, drizzle the chimichurri sauce over the steak.