Grilled Skirt Steak & Fries Recipe
Served with house-made chimichurri sauce.
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Ingredients
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For the Skirt Steak
For the Fries
For the Chimichurri Sauce
Method
For the Skirt Steak
- 1
Prepare the Marinade
In a small bowl, combine olive oil, salt, black pepper, and garlic powder.
- 2
Marinate the Steak
Rub the marinade all over the skirt steak and let it marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.
- 3
For the Fries
- 4
Prepare the Potatoes
Wash and peel the russet potatoes. Cut them into thin strips to make fries.
- 5
Heat the Oil
In a deep pot or fryer, heat vegetable oil to 350°F (175°C).
- 6
Fry the Potatoes
Carefully add the potato strips to the hot oil in batches, frying until golden brown and crispy, about 5-7 minutes per batch.
- 7
Drain and Season
Remove fries from oil, drain on paper towels, and sprinkle with salt and paprika to taste.
For the Chimichurri Sauce
- 8
Chop the Herbs
Finely chop the fresh parsley and cilantro, and mince the garlic cloves.
- 9
Mix the Ingredients
In a bowl, combine chopped herbs, minced garlic, red wine vinegar, olive oil, red pepper flakes, and salt. Mix well.
- 10
Let it Rest
Allow the chimichurri sauce to sit for at least 15 minutes to let the flavors meld before serving.
