This recipe works so well that it really needs no introduction.
Ready
- A skirt or two at room temperature
- A bunch of flat-leaf parsley, loosely chopped
- Some dried chili flakes
- 2 shallots, finely chopped
- Olive oil
- A lemon or two
- Some garlic
- Sea salt
- Peppercorns
Set
- Grill or ridged griddle pan
- Mortar and pestle
Go
- In the mortar and pestle, crush a couple of teaspoons of peppercorns, less fine than you would in a grinder.
- Liberally coat the meat with the peppercorns and a good covering of sea salt too.
- Get the grill (or griddle) very hot. Lightly oil.
- The meat will take only a few minutes each side (I’d say about 2 but no more than 4). Let it rest for a good 5 to 10 minutes.
- Meanwhile, combine say ½ cup of parsley with about ⅓ cup of olive oil. Add to this the juice of a lemon (which should be around ¼ cup), the shallots, a crushed clove of garlic, about a teaspoon or so of chili flakes and a pinch of salt. Stir well.
- Slice the meat at an angle across the grain and serve with as much sauce as you can handle drizzled on top.
What you should know
It seems there is no definitive chimichurri sauce. I suspect some coriander would work well with this version and doubtless a plethora of spices can be added to jazz it up. I like the clean taste of this one though.
Be hungry when you eat this dish. I couldn’t stop until the last of the meat was gone.