Grilled Skirt Steak with Chimichurri and Chorizo White‑Bean Fricassée

Ingredients

• 1.5 lb Skirt Steak (trimmed, brought to room temperature)
• 1 tsp Rock Salt (coarse, for seasoning and chimichurri)
• 1 tsp Black Pepper (freshly ground)
• 1 tsp Espelette Pepper (French dried pepper, adds gentle heat)
• 4 tbsp Olive Oil (extra‑virgin, divided between steak and chimichurri)
• 4 clove Garlic Cloves (peeled, for chimichurri)
• 1 pinch Sugar (helps mellow garlic in chimichurri)
• 2 tbsp Fresh Oregano (chopped)
• 2 tbsp Fresh Dill (chopped)
• 2 tbsp Fresh Mint Leaves (torn)
• 2 tbsp Cilantro (torn)
• 2 tbsp Fresh Parsley (chopped)
• 1 unit Lemon (zest and juice)
• 8 oz Spanish Chorizo (diced, 35% fat)
• 2 unit Shallots (medium, diced)
• 2 clove Garlic (for beans) (minced)
• 2 cup White Beans (cooked, drained (cannellini or Great Northern))
• 2 tbsp Chicken Stock (low‑sodium)
• 2 cup Rainbow Chard (stems removed, leaves chopped)
• 2 tbsp Unsalted Butter (cut into cubes, added at end)

Instructions

1. Bring Steak to Room Temperature

   Remove the skirt steak from the refrigerator and let it sit uncovered on a plate for about 30 minutes so it reaches room temperature.

   Time: PT30M

2. Season and Tenderize Steak

   Generously season both sides with rock salt and black pepper. Sprinkle the espelette pepper, then using a sharp knife make shallow incisions across the surface and rub the pepper into the cuts. Drizzle 2 tbsp olive oil and gently roll the steak to coat.

   Time: PT5M

3. Prepare Chimichurri

   In a mortar, combine the garlic cloves, a pinch of rock salt and a pinch of sugar. Crush until a coarse paste forms. Add chopped oregano, dill, mint, cilantro, parsley, lemon zest and lemon juice. Stir in 2 tbsp olive oil; mix until just combined – keep it slightly chunky.

   Time: PT10M

4. Preheat Grill

   Light the grill and let it heat up to high (about 450 °F). Clean the grates with a grill brush.

   Time: PT10M

   Temperature: 450°F

5. Grill the Steak

   Place the steak on the hot grill. Grill for 2 minutes, then flip and grill the other side for another 2 minutes for medium‑rare. Adjust time a few seconds longer if you prefer medium.

   Time: PT4M

   Temperature: 450°F

6. Rest the Steak

   Transfer the steak to a cutting board, tent loosely with foil and let rest for 5 minutes.

   Time: PT5M

7. Render Chorizo

   While the steak rests, heat the cast‑iron skillet over medium‑high. Add the diced chorizo and cook, stirring occasionally, until the fat has rendered and the pieces are lightly crisp, about 5 minutes.

   Time: PT5M

8. Sauté Shallots and Garlic

   Add the diced shallots and minced garlic to the skillet with the rendered chorizo fat. Sauté until translucent, about 2 minutes.

   Time: PT2M

9. Add Beans and Stock

   Stir in the cooked white beans and chicken stock. Increase heat to bring to a gentle boil, then reduce to a simmer and let the mixture reduce until most of the liquid is absorbed, about 5 minutes.

   Time: PT8M

10. Finish with Chard and Butter

    Add the chopped rainbow chard to the skillet; cook, stirring, until wilted, about 2 minutes. Remove from heat and fold in the butter cubes until melted and incorporated.

    Time: PT3M

11. Plate and Serve

    Thinly slice the rested steak against the grain. Arrange the chorizo‑bean mixture on plates, place slices of steak on top, and drizzle a thin layer of chimichurri over the meat. Finish with a final drizzle of chimichurri around the plate.

    Time: PT5M

Nutrition Facts

Calories

410

Protein

30 g

Carbohydrates

15 g

Fat

25 g

Fiber

5 g