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    Smart cooks

    Recipe for skirt steak with chimichurri sauce

    Serves 4

    Catherine Smart for the Boston Globe

    The South American sauce chimichurri, made with cilantro, parsley, and olive oil worked until well blended, is the new pesto. Here it goes with flavorful skirt steak, which is rubbed with a chipotle-cumin spice blend and seared in a heavy skillet. Cook the steak in batches if your skillet isn’t large enough to add the meat without crowding.


    1clove garlic, smashed
    1cup fresh cilantro leaves
    1cup fresh parsley leaves
    2tablespoons fresh oregano leaves
    ½cup olive oil
    Juice of 1 lemon
    Salt and pepper, to taste

    1. In a food processor, combine the garlic, cilantro, parsley, oregano, olive oil, lemon juice, salt, and pepper. Work the mixture until it is roughly chopped.


    2. Taste for seasoning and add more salt, pepper, or olive oil, if you like.

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    2tablespoons ground chipotle powder
    2tablespoons ground cumin
    2pounds skirt steak
    2tablespoons olive oil
    Salt and pepper, to taste

    1. In a bowl, blend the chipotle and cumin.

    2. Sprinkle steak with salt and pepper. Rub the chipotle mixture on both sides of the steak.

    3. Heat a large skillet over medium high heat until very hot. Add the oil. Cook the steaks without crowding the pan for 2 minutes on a side until rare. Cook 1 minute longer on each side for medium-rare; 2 minutes longer on each side for medium.


    4. Transfer steaks to a plate, and set aside in a warm place for 5 minutes.

    5. Carve the steak into thin slices against the grain. Top with chimichurri. Catherine Smart