Editorial sample recipeArgentinianbeginnerHalalGluten-FreeDairy-Free

Argentinian Pan Seared Skirt Steak With Fresh Chimichurri

Name: Argentinian Pan Seared Skirt Steak With Fresh Chimichurri
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Argentinian
Ingredients: 1.5 lbs Halal skirt steak, trimmed of excess silver skin; 1 cup Fresh flat-leaf parsley, finely chopped; 1 tsp Dried oregano; 4 cloves Fresh garlic, minced; 2 tbsp apple vinegar; 0.5 cup Extra virgin olive oil; 0.5 tsp Red pepper flakes; 1 tsp Sea salt; 0.5 tsp Black pepper, coarsely ground

A classic pampa-style pan-seared skirt steak served with a vibrant, herbaceous garlic and vinegar chimichurri sauce.

Prep: 15 min
Cook: 15 min
Total: 30 min

Technique to learn

High-Heat Pan-Searing

Cooking meat quickly over elevated heat to develop a caramelized crust while maintaining a tender center.

Instructions

Step 1: Prepare the chimichurri by combining parsley, oregano, garlic, apple vinegar, extra virgin olive oil, and red pepper flakes in a bowl.
Step 2: Season the chimichurri sauce with half the sea salt and half the black pepper, then set aside at room temperature.
Pat the halal skirt steak completely dry with paper towels and season both sides with remaining sea salt and black pepper.

Step 4: Heat a heavy cast-iron skillet over high heat for three minutes until lightly smoking.

Step 5: Place the steak in the dry hot skillet and sear for three to four minutes per side for medium-rare.

Step 6: Transfer steak to a cutting board and rest for five minutes before slicing against the grain into thin strips.

Step 7: Arrange sliced steak on a platter and spoon generous amounts of fresh chimichurri over the top to serve.

Cooking tips

Always chop parsley by hand rather than using a food processor to maintain the traditional rustic texture.
Ensure the skillet is piping hot before adding steak to achieve a rich brown crust without overcooking.
Original home-cooking adaptation inspired by Argentinian; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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