Grilled Skirt Steak chimichurri (4 Quick Steps) - Gordon Ramsay

How do you describe skirt steak

It's tender, it's soft, and it is absolutely delicious. It's not a steak that you cook well done

So we season it first and marinate it. Get up to room temperature, salt pepper

and then we lift that flavor with this. This is magical. It's Espelet

It's a really unique pepper from France, and it's spicy, it's warm, it's packed with flavor

The way it tenderizes, skirt steak is incredible. Gently rub Espellette in to the steak

Take your knife and just literally make little inserts on top. And what this does is it sort of tenderizes the steak. Just hit the surface. Roll it over. Again, salt, pepper, olive oil, Espelette, and just gently nick in. Just gently, little grooves. And what happens now is that that starts to open up the steak. It allows it to absorb that kind of marinade. Put a bit of heat into the steak. It takes four minutes to cook. Literally two minutes each side. And then you let it rest. Cook this steak at room temperature. It needs to relax. It got a lot of muscle in there

Like I said, it's a rare cut. And there's only three to four skirt steaks from each cow

so you can see how price it is. From there, onto the grill. Get that grill nice and warm

Make sure you've got all that marinade running through there and then on

We do this quick and easy. You don't hear that noise at the beginning, and you don't lay that down

Take your tongs. They go in between each one all the way along And that pushes that steak inside that grill It caramelizing the pepper It rendering the fat and it tenderizing the skirt steak so quickly

You'll see the actual marks from the grill. Almost like you get a stamp on the back of a cow's butt

You own that mark and that's the flavor. Lift up. Oh, Lord

Come on. Seriously. Back down. Lay it beautifully on there. Get your stamp

On the other side of the butt now, in, in, in, in, in

Two minutes each side. And then it's all about the resting. Now off she comes

Oh boy, and lay that to rest. That is it. But there's more

Now, Chimmy Churry. Start off with your garlic. Nice pinch of rock salt

That blisters and tears up the garlic so quickly. A touch of sugar from there

Base in and then just hammer down. And that rock salt and that sugar starts to create a reaction

breaks down the garlic so quickly. In seconds, you've got this amazing puree

and the sugar takes away from the harshness of the garlic. And look, in seconds, you've got this beautiful

coarse, rough garlic puree. From there, add fresh oregano in, fresh dill, in

Get your mint leaves and just rip your mint in, tear it up

And then from there, coriander, tear that up in. And then finally to give that nice sort of earthiness your fresh parsley Now tear that in there Touch more seasoning on top And then the zest of a lemon So you can see we making this fragrant incredible chimituri

Once you've taken all the zest off, squeeze the lemon juice in. Beautiful

Now, back in there and start to mix it up again. I don't want this super fine

I want it quite coarse, and the rock salt and the sugar starts to break down

all those herbs. Beautiful, from there, olive all. Put the olive all into it sort of just

Just underneath all those herbs and then one final twist. Look there

I mean, incredible. Once that steak has rested, I think the steak over

Chimmy Churry on. I'm gonna just spread that over the steak, nice and thinly

I don't want it too strong, I don't want it too overpowering, but I'm just sort of masking the top of my steak

And the steak sits and relaxes. The flavor that chimichuri going into that skirt steak

is just incredible. Push that down and let that sit there. I mean, wow, delicious. Delicious

When I think of the garnish for the skirt steak, it needs to be robust. I'm gonna do like a white bean, a chorizo fricasse

First off, I want to get the flavor that Shrezo out. So I've diced it. It goes into a cast iron pan to break down the fat

Look at that. Srezo, 35% fat, so it literally fries its own fat

And the flavor coming out of that is incredible. Shalots in, garlic in, let that cook out

The shallots and garlic absorbing all that flavor from the Srezo Amazing Amazing Now in with the beans I want these beans to sort of get all nice and waxy and bring this little friccassee together As the pan starts to get dry on the knee

couple of tablespoons of chicken stock. In. That looks incredible. Now bring that up to the boil, turn down the gas

and start dropping in my rainbow chart. That gives it a really nice sort of zinc

almost like a great, robust spinach. Fold that in and let that cook out

And once all that stock is reduced, The beans absorb that stock

and it just becomes a really nice, delicate sort of fricasse. How do we get that even richer

Touch of butter off with the gas, and just drop in little cubes of butter around

And then look, just fold in that butter. And as that butter melts, it just puts another layer of richness into those beans

All those cannolini beans now have absorbed that butter and makes it so tasty. Great

Time to serve. First off, take those beans onto the plate. With the skirt, just..

Just slice very carefully down. Just look inside there how pink and juicy and tender that is

Lift that up and just place that around your beans and take a teaspoon of your chimituri

and just hit the plate and then one final hit over the top

So it's cascading down. And that is my insight to the chef's secret

to why the skirt steak is the chef's number one dream cut. Beautiful