Skirt steak is a tough cut of meat that benefits from high heat applications. Broiling the steak in the Suvie ensures that it cooks quickly at a very high temperature, resulting in tender, juicy meat. We serve our steak with a drizzle of chimichurri, which is tangy, vibrant, and fresh. To make your chimichurri without a food processor, follow this recipe. Note that if you have particularly thick pieces of skirt steak, you may need to add 2-5 minutes to the broiling time.
Easy Broiled Skirt Steak with Chimichurri
Ingredients
- 1 lb skirt steak, trimmed
- 1 clove garlic, peeled
- 2 tbsp red wine vinegar
- ½ cup fresh parsley
- 2 tsp fresh oregano
- ¼ tsp red pepper flakes
- 3 tbsp olive oil, plus 1 tsp, divided
Directions
1) Pat steak dry thoroughly with paper towels and then rub all over with 1 tsp olive oil and season with kosher salt and ground black pepper. Arrange steak on a Suvie roasting pan set inside a Suvie pan. Insert pan into the bottom zone of your Suvie, input settings, and cook now or schedule. *If you have a 3.0 appliance, arrange steak on a Suvie roasting pan (handles down) and set inside a Suvie pan.*
Suvie Cook Settings
Bottom Zone: Broil for 10 minutes
Top Zone: None
2) While the steak cooks, prepare the chimichurri. In the bowl of a food processor combine 2 tbsp red wine vinegar, ½ cup parsley, 2 tsp oregano, ¼ tsp red pepper flakes, and 3 tbsp olive oil. Puree until smooth, about 1 minute. Season to taste with salt.
3) Remove steak from Suvie and allow to rest for 5 minutes before slicing against the grain into thin pieces. The steak should have an internal temp of at least 135˚F so that when it rests it will continue to rise to the USDA recommended 145˚F. Divide between plates and top with chimichurri.
Nutrition
Nutritional Information per serving (4 servings per recipe): Calories 280, Total Fat 21g, Total Carbohydrates 1g, Total Sodium 230mg, Total Protein 23g.
What else could you top the steak with? Looking for ideas for recipe variation.
Hi Dominique, you could top the steak with caramelized onions, romesco sauce, garlic-herb butter, peppercorn sauce, or teriyaki sauce if you want to switch it up.
Am I reading the cooking instructions correct. Put the steak in the top.
Set top to broil for 0
Set the bottom to broil for 10 min
Hi Annie, thanks for catching that. We have updated the recipe.
I made this today and the steak was severely under cooked. I put it back in and broiled for an additional 7 minutes and ultimately had to brown it on the stove top. My meat was average size and we typically like our steak medium rare. I was using this as fajitas so we like these a little more done. What did I do wrong? We just received our Suvie a few days ago and this is my second recipe. The first one was unsuccessful also. Thank you in advance.
Hi Rhonda, sorry this recipe didn’t work for you. It may be that the steak I used was thinner than yours. A thicker steak would need more time. I would think an extra 7 minutes would be enough, however. I’d suggest reaching out to our Helpdesk at Help@Suvie.com so they can run a remote diagnostic on your appliance.
Thank you so much for your quick reply!
Made this last night and the steak was raw on the bottom. Had to cook an additional 10 mins on the raw side. It was cooked thoroughly but wasn’t browned at all. Steak was paper thin so the directions need improvement.
Hi Ken, sorry this recipe didn’t work for you. If you have a 3.0, you’ll want to arrange the roasting rack with the handles side down to elevate the steak closer to the broiling element (the photos show a 2.0 rack, which I realize can be a bit confusing). It may help in the future to pat the steak dry and then rub with oil to get better browning. I’ll update the recipe now with this suggestion.