Grilled skirt steak with chimichurri sauce is cookbook author Amanda Haas’s “most requested recipe of all time,” she writes in her new cookbook, Homemade Simple. (Courtesy of Kathleen Shaffer)
“This is my most requested recipe of all time,” writes cookbook author Amanda Haas. “The secret of this recipe is its simplicity.”
Orinda-based cookbook author Haas has published a new title, Homemade Simple, which features easy and healthy recipes that can be prepared at home. He explains that it highlights the richness of the steak.
Important step: Allowing the steak to come to room temperature before cooking will help it cook evenly.
Grilled skirt steak with chimichurri
4 or more servings
material
Trim and cut 2 pounds of skirt steak into 6- to 8-inch steaks (if you can’t find skirt steak, flap steak or hanger steak are good substitutes)
Olive oil
Kosher salt and freshly ground black pepper
direction
One hour before serving, remove the steak from the refrigerator and let it come to room temperature.
Prepare the grill for direct cooking over medium-high heat (about 400 degrees). Brush the grill grates clean and lightly oil the grates.
Brush each steak with oil and sprinkle generously all over with salt and pepper. Grill the steak over direct heat for 4 to 5 minutes per side for medium-rare, or until the internal temperature of the steak registers 130 degrees on a thermometer. Transfer to a cutting board, cover with aluminum foil and let rest for 10 minutes.
Slice the steak along the grain and place on a platter. Pour chimichurri over steak and serve with additional sauce.
— Provided by Amanda Haas, “Homemade Simple: Effortless Dises for a Busy Life” (Cameron + Company, $29)