Grilled Skirt Steak with Shiso Chimichurri


  • 1 bunch red or green shiso, finely chopped
  • 1 tbsp fresh oregano, finely chopped
  • 1 c extra virgin olive oil
  • 2 tbsp sherry or red wine vinegar
  • Pinch of ancho chili powder
  • Pinch of garlic powder
  • 1.5 lbs whole skirt steak, trimmed (we used¬†True Grass Farms)
  • Salt and Pepper


  • Mix together first six ingredients to make chimichurri and set aside for at least one hour.
  • Light charcoal 30 minutes in advance to build a good coal bed.
  • Place steak on a rack and season generously with salt on both sides. Move steak to grill over medium-high heat and leave untouched on first side for 3 minutes.
  • Flip steak and cook on second side for 3-4 minutes, adjusting coals if heat seems too hot.
  • Season steak with pepper as it is coming off the grill.
  • Place steak in baking dish or other container and pour chimichurri over the top; allow to rest, uncovered for at least 10 minutes, flipping halfway through. Reserve excess chimichurri for garnish.
  • Place chimichurri-marinated steak back on the grill to reheat over medium-high heat for no more than one minute per side.
  • Slice steak against the grain (going with the grain results in a steak that is tough).
  • Place on a platter and spoon some of the extra chimichurri on top.

Pair with

Napa Valley Cabernet Sauvignon



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