Chef's Quick Tips: Marinated Grilled Skirt Steak

Chef and caterer Chris Reveron of Bridgeport shows Tina Redwine how to make savory treats.

News 12 Staff

Apr 10, 2020, 3:27 PM

Updated 1,469 days ago


Chef and caterer Chris Reveron of Bridgeport shows Tina Redwine how to make sweet and savory dishes.  
Marinated Grilled Skirt Steak w/ Chimichurri Sauce
  • 2 lbs. Skirt Steak
  • ¼ cup Fresh Parsley, Chopped
  • 4 Garlic Cloves, Chopped
  • Kosher Salt
  • Crack black pepper/ butcher pepper
  • 1 ½ Cup Extra virgin olive oil
  1. Mix together the EVOO, garlic, Parsley, S & P.
  2. Take skirt steak and place in bowl with oil mixture. Toss the meat to evenly coat the meat and let marinate over night.
  3. Get your grill or cast iron skillet pre-heated as this is a very important part of the process. Preheat your grill to about 450 degrees or have the flame on high and lid closed for about 15 minutes. Cast iron should be pre-heated for the same time in doors on high flame. Before placing your Skirt steak on the grill be sure to take it out of the oil and let most of the oil drip off before cooking.
  4. Once you place the meat to cook lower the temp to medium flame.
  5. Cook on each side for about 2-3 minutes as this steak is thin and cooks quickly.
  6. For med. Rare make sure you have an internal temperature of about 120 degrees.
Chimichurri Sauce
  • 2 tablespoons fresh garlic roughly chopped
  • 1/2 cup fresh parsley
  • 1/4 cup fresh cilantro
  • 1 cup olive oil or avocado oil
  • 1/4 cup fresh lemon juice
  • 1 tablespoon dried oregano
  • 1 tablespoon crushed red pepper
  • 1/2 tablespoon salt plus more to taste
  1. In a food processor, process fresh garlic until minced. Add fresh parsley and fresh cilantro and pulse until uniformly chopped. Add in remaining ingredients and pulse until well combined. Transfer to an airtight container and keep in the refrigerator
Chris Reveron
Chef Chris Reveron/Caterer

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