Ron Wilson

Ron Wilson

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Rita's favorite skirt steak recipe

This is a longer recipe but sooo good! From Beth Lombardi, one of the women in my recipe group. 

This is one of my absolute “go to” recipes for summer entertaining. I have served the recipe as it is and I have also served it with tortillas and fixings fajita-style. This week I am serving it for thirty people “small bite” style on top of toasted baguette slices.

Skirt Steak with Chimichurri Sauce

Serves 8-12

One skirt steak (about 3 pounds)


1 C fresh cilantro, coarsely chopped

½ yellow onion, peeled and cut into chunks

3 whole garlic cloves

½ C white wine vinegar

1 bay leaf, crumbled

1 tsp ground cumin

1 tsp ground oregano

1 tsp ground thyme

1 tsp kosher salt

1 tsp freshly ground pepper

¼ C olive oil


2 whole garlic cloves

2 jalapenos, stems cut off and cut crosswise into a couple of chunks

½ tsp kosher salt

¼ C red wine vinegar

½ C minced fresh flat parsley

¼ C minced fresh oregano

½ C olive oil

Combine all of the marinade ingredients EXCEPT the olive oil in a blender or food processor and process until smooth. Pour the marinade into a large plastic zip-lock bag. Add the olive oil to the bag and shake to incorporate. (you could also use a large glass baking dish and whisk in the oil) Put the meat in the bag, close, and shake around to coat the meat well. Marinate in the refrigerator for 8-12 hours.

Grill the meat over high direct heat for 3-5 minutes per side. (the grill must be very hot or the meat will be tough and chewy!) Rest the meat for 10 minutes then slice it thinly (1/4 “ thick) against the grain.

To make the chimichurri sauce place the garlic, jalapenos, salt and vinegar into a blender and process until finely chopped. (not into a paste) Put the mixture into a medium bowl and add the fresh herbs and olive oil. Mix well. Drizzle over the sliced meat or serve on the side.

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