Skirt steak with red chimichurri from Cook This Book: Techniques That Teach and Recipes to Repeat (page 83) by Molly Baz

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • rachael_18bc7s on April 24, 2026

    Banger

  • sharon_olniyq on March 27, 2026

    Made this again and it was so much better this time. The only difference is I pounded the meat before marinating it and it improved ten fold. Absolutely delicious! Again one of the best chimichurri sauces!

  • sharon_olniyq on March 26, 2026

    The chimichurri sauce is great, it would work as a sauce for just about anything. The steak was fine.

  • averythingcooks on March 12, 2026

    I marinated my steak longer than the 4 hour max given with seemingly no ill effects and we liked the flavour from the marinade. AND the red chimichurri is really good...ours was "knife diced chunky" (but I can see also trying to make a smooth sauce) and I can think of lots of reasons to make this stuff again.

  • AllisonML on March 07, 2026

    This blew our minds. Wow! The chimichurri is so good.

  • rachel_q1lg6q on March 06, 2026

    Good, but not standout! Dont think the marinade did much for the steak.

  • jessie_458g3h on February 25, 2026

    Agree would use a food processor next time. Agree not my favorite but would make again!

  • emily_4k034p on February 20, 2026

    I would use a food processor next time - not my fave chimichurri but delish nonetheless

  • meggan on April 23, 2021

    Made the red chimichurri in the blender which was very fast. Used it as a shrimp marinade and sauce for the steak.

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