Espresso Rubbed Skirt Steak with Chimichurri

• 1/4 cup finely ground espresso
• 2 tablespoons brown sugar
• 1 tablespoon smoked paprika
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 2 pounds skirt steak
• 1/2 cup fresh parsley leaves
• 1/4 cup fresh cilantro leaves
• 3 garlic cloves
• 1/4 cup red wine vinegar
• 1/4 cup olive oil
• 1 teaspoon red pepper flakes
• 1 teaspoon ground cumin
• Salt to taste

Steps

1. 1 In a small bowl, mix espresso, brown sugar, smoked paprika, kosher salt, and black pepper to create the rub.
2. 2 Coat the skirt steak generously with the rub and let sit at room temperature for 30 minutes.
3. 3 Preheat grill to high heat.
4. 4 Grill the steak for 4-5 minutes per side for medium-rare, or to desired doneness.
5. 5 Let the steak rest for 5 minutes before slicing against the grain.
6. 6 While the steak rests, blend parsley, cilantro, garlic, red wine vinegar, olive oil, red pepper flakes, cumin, and salt in a food processor until smooth.
7. 7 Serve the sliced steak drizzled with chimichurri.

Equipment

• Grill
• Food processor

Variations

• Substitute skirt steak with flank steak if needed.
• Add a squeeze of lime juice to the chimichurri for extra tang.

Substitutions

• If you don't have espresso, use instant coffee.
• Substitute cilantro with more parsley if cilantro isn't available.

Pairings

• Roasted potatoes
• Grilled asparagus
• Corn on the cob

Nutrition

Tips

• For best flavor, let the steak rest at room temperature before grilling.
• Adjust the spice level in the chimichurri by adding more or less red pepper flakes.

Storage

Store leftover steak and chimichurri separately in airtight containers in the fridge for up to 3 days. Reheat steak in a skillet over medium heat.

Freezing: This dish does not freeze well due to texture changes in the steak.

Serving Suggestions

• Pair with grilled vegetables or a fresh corn salad.
• Serve with a zesty lime margarita on the side.

FAQ