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Skirt steak with chimichurri sauce is easy enough for a weeknight, but it can easily be gussied up for company—try it with a side of fresh asparagus. This simple recipe makes the most of skirt steak, a cut of beef that's super flavorful but not necessarily the most tender. Here, we pair it with an herby sauce that balances the bold beefiness. If your cut is particularly thick, transfer it to a 350º oven and check every few minutes with a meat thermometer. Flat iron or flank steak also work.
How to Make It
Sprinkle steak evenly with 1/2 teaspoon each of the salt and black pepper. Heat canola oil in a large cast-iron skillet over high. Add steak; cook until deeply browned on both sides and until desired degree of doneness, about 4 minutes per side for medium (135ºF). Transfer steak to a cutting board; let rest 5 to 10 minutes.
Stir together olive oil, parsley, cilantro, mint, chile, garlic, and remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper in a bowl. Cut steak on the bias into 1/2-inch-thick slices. Serve alongside sauce.