Argentinian Skirt Steak with Chimichurri
Wood Pellet Recommendation
1/2 Cup Cilantro, Chopped
2 Tablespoons Louisiana Grills Chop House Steak Rub
1/2 Cup Parsley, Chopped
2 Pounds Skirt Steak, Trimmed
2 Cloves Garlic, Minced
1/2 Cup Olive Oil
2 Tablespoons Red Wine Vinegar
- In a small bowl, mix the Chop House Steak Rub and 1 tablespoon olive oil. Generously rub the mixture all over the skirt steak and allow to marinate for 45 minutes.
- Start your LG on smoke. Once it’s fired up, set the temperature to 400°F. Grill the skirt steaks for 3-5 minutes on each side or until the steak is done to the desired degree of doneness. Remove the steaks from the grill and allow to rest for 5 minutes before slicing and serving.
- In a food processor, combine the remaining olive oil, vinegar, garlic, parsley, and cilantro and pulse until a smooth sauce forms. Serve on top of the grilled skirt steak or use as a dipping sauce.
For an extra spicy kick with sweet flavor, try our Mandarin Habanero Rub in place of the Chop House Rub.