Argentinian · beginner
Argentinian Pan Seared Skirt Steak With Fresh Chimichurri
A classic pampa-style pan-seared skirt steak served with a vibrant, herbaceous garlic and vinegar chimichurri sauce.
- PREP TIME
- 15 min
- COOK TIME
- 15 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Prepare the chimichurri by combining parsley, oregano, garlic, apple vinegar, extra virgin olive oil, and red pepper flakes in a bowl.
- 02
Season the chimichurri sauce with half the sea salt and half the black pepper, then set aside at room temperature.
- 03
Pat the halal skirt steak completely dry with paper towels and season both sides with remaining sea salt and black pepper.
- 04
Heat a heavy cast-iron skillet over high heat for three minutes until lightly smoking.
- 05
Place the steak in the dry hot skillet and sear for three to four minutes per side for medium-rare.
- 06
Transfer steak to a cutting board and rest for five minutes before slicing against the grain into thin strips.
- 07
Arrange sliced steak on a platter and spoon generous amounts of fresh chimichurri over the top to serve.
A LITTLE KITCHEN KNOW-HOW
High-Heat Pan-Searing
Cooking meat quickly over elevated heat to develop a caramelized crust while maintaining a tender center.
Notes from the kitchen
- Always chop parsley by hand rather than using a food processor to maintain the traditional rustic texture.
- Ensure the skillet is piping hot before adding steak to achieve a rich brown crust without overcooking.
- Original home-cooking adaptation inspired by Argentinian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.