GRILLED TERIYAKI SKIRT STEAK WITH CHIMICHURRI
The unlikely duo of Argentine and Asian flavors combine in Chef Jason's recipe for Grilled Teriyaki Skirt Steak with Chimichurri. This simple dish grills up in no time and is bursting with flavor!
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Cooking tools:
- Blender
- Food processor
- Grill
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Whisk
- Zip-top bag
- Plastic wrap
- Refrigerator
Ingredients
- 3 garlic cloves, finely chopped
- 2 tbsp finely chopped ginger
- 1 tsp pepper
- 1 tbsp Dijon mustard
- 1 cup brown sugar
- ½ cup cup soy sauce
- 2 lbs skirt steak
- 2 garlic cloves, roughly chopped
- 1 cup fresh parsley ("shaved" from a bunch)
- ¼ cup fresh cilantro ("shaved")
- ½ tsp salt
- ½ tsp ground cumin
- Red pepper flakes, to taste
- ⅓ cup red wine vinegar
- ½ cup olive oil
- Blender or food processor
- Large bowl
- Whisk
- Cutting board
- Knife
- Large zip-top bag or a bowl and plastic wrap
- Medium bowl
- Grill
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