Crimson Ember Skirt Steak with Green Herb Chimichurri
The practicum taught proportion in isolation. This recipe puts that proportion on a plate with an assertive partner. The smoke must lead through the sear, the rest, and the first bite with chimichurri. That is a harder test than a spice rub on its own.
Cast iron skillet or heavy pan (12 inch preferred) · Instant-read thermometer · Cutting board and sharp knife · Tongs
Ingredients
Steak
•1.5 lbskirt steak, patted completely dry, cut into 2 or 3 pieces if longer than your pan (Skirt steak has an open grain and high fat content that carries spice flavor deeply. Its own beefy character is assertive enough to participate in the hierarchy conversation rather than simply being a backdrop.)
•1.5 tbspCrimson Ember Grill Rub (Crimson Ember is the hierarchy demonstration. Its smoked paprika lead is designed to be unmistakable at proper proportion. The cumin and coriander support without competing. Applied generously and pressed in, the rub establishes smoke as the lead character of the plate.)
•1 tspkosher salt
•1 tbspneutral oil
Chimichurri
•1 cupfresh flat-leaf parsley, finely chopped (The parsley-led chimichurri is the counterpoint. Its brightness, acidity, and raw herb character are designed to contrast with the warm, dark smoke from the steak, not replace it. If the smoke lead holds, both components are more vivid. If it collapses, the chimichurri takes over.)
•2 tbspfresh oregano, finely chopped
•3 clovesgarlic, minced
•3 tbspred wine vinegar (The vinegar bridges the warm, dark register of the steak to the bright, green register of the herbs. Without the acid, the transition between steak and sauce would feel like two separate dishes on the same plate.)
•0.25 cupextra-virgin olive oil
•0.25 tspred pepper flakes
•0.25 tspkosher salt
Method
1
Make the chimichurri first. Combine the chopped parsley, oregano, garlic, red wine vinegar, olive oil, red pepper flakes, and salt in a bowl. Stir to combine. Let it sit at room temperature while you prepare and cook the steak. The resting time allows the garlic to mellow and the flavors to settle into each other.
2Season and temper · 30 min
Season the steak on all surfaces with 1 teaspoon of kosher salt. Then apply the Crimson Ember Grill Rub generously to all surfaces, pressing it firmly into the meat rather than dusting it on top. Let the steak rest for at least 30 minutes at room temperature. The surface should look dry and slightly tacky before it goes to heat.
3bloomPreheat pan · 3 min
Heat a cast iron skillet or heavy pan over the highest heat your stove will produce for 3 full minutes. Add 1 tablespoon of neutral oil. When the oil just begins to smoke, lay the steak away from you in the pan. Do not move it.
Immediate, aggressive sizzle. Wisps of smoke from the surface. The kitchen should smell of smoke and searing meat within 30 seconds.
4Sear first side · 4 min
Sear the first side for 3 to 4 minutes without moving. The rub will darken into a deep red-brown crust. Check the edge: color should have climbed about a third of the way up the side.
Deep red-brown crust, not black. The steak releases from the pan without resistance.
5Sear second side · 3 min
Flip the steak. Sear the second side for 2 to 3 minutes for medium-rare. Skirt steak is thin, so the second side needs less time. Use an instant-read thermometer: 125°F for medium-rare, 130°F for medium. Pull 5 degrees below your target, as the temperature will rise during rest.
6restRest · 8 min
Transfer the steak to a cutting board. Rest for 8 minutes. Do not cut it yet. Do not tent it with foil.
7
Slice the steak against the grain into thin strips. Skirt steak has a pronounced grain running across the short dimension. Cut perpendicular to the grain, at a slight angle, into strips about a quarter inch thick.
Each strip should show a cross-section: charred, crusted surface over a pink to rose interior. If the strips are chewy rather than tender, the grain direction was wrong.
8finish
Arrange the sliced steak on a plate. Spoon chimichurri generously alongside or over the slices. Taste a piece of steak alone first. Then taste a piece with chimichurri.
