Argentina — Figgin' Hot Chimichurri Skirt Steak
Skirt steak grilled hot and fast, sliced thin, and drizzled with Figgin' Hot BBQ Sauce thinned with red wine vinegar — a bold, tangy twist on Argentina's classic chimichurri finish.
INGREDIENTS
• 700 grams skirt steak
• 4 tablespoons Figgin' Hot BBQ Sauce
• 2 tablespoons red wine vinegar
• 3 tablespoons olive oil
• 4 garlic cloves, minced
• 1 teaspoons coarse sea salt
• 1 teaspoons black pepper
• 0.5 teaspoons dried oregano
• 1 cups fresh flat-leaf parsley, finely chopped
• 3 tablespoons fresh red chilli, finely chopped
• 3 tablespoons olive oil, for chimichurri
• 1 tablespoons red wine vinegar, for chimichurri
• 1 garlic clove, minced, for chimichurri
• 1 pinch salt & pepper, for chimichurri
• 4 crusty bread, to serve
STEPS
1. Marinate the steak: Combine 3 tablespoons olive oil, 0.5 teaspoons dried oregano, 1 teaspoons black pepper, and 1 teaspoons coarse sea salt with 2 tbsp of 3 tablespoons olive oil and rub all over 700 grams skirt steak. Let the steak marinate at room temperature for at least 45 minutes — don't skip this, skirt steak needs time to relax before hitting the heat.
2. Make the chimichurri: While the steak marinates, make the traditional chimichurri: combine 1 cups fresh flat-leaf parsley, finely chopped, 3 tablespoons fresh red chilli, finely chopped, 1 garlic clove, minced, for chimichurri, 1 tablespoons red wine vinegar, for chimichurri, and 3 tablespoons olive oil, for chimichurri in a bowl. Season with 1 pinch salt & pepper, for chimichurri, stir well, and set aside at room temperature to let the flavors come together.
3. Mix the Figgin' Hot glaze: Stir 4 tablespoons Figgin' Hot BBQ Sauce and 2 tablespoons red wine vinegar together in a small bowl until smooth and pourable. This is your Figgin' Hot chimichurri glaze — the fig sweetness mirrors the fruity acidity of a classic chimichurri while adding serious heat.
4. Get the grill screaming hot: Get your grill or cast-iron skillet ripping hot — this is non-negotiable for skirt steak. Pat the steak dry with paper towels (moisture is the enemy of a good sear). Brush with the remaining 3 tablespoons olive oil.
5. Grill the steak: Grill the steak 3–4 minutes per side for medium-rare, pressing down gently to ensure full contact with the grate. You want deep char marks and a mahogany crust — don't move it around.
6. Rest the steak: Transfer steak to a board and rest for 5–8 minutes. This is critical — cut too early and all those juices run straight out.
7. Slice against the grain: Slice the steak thinly against the grain — find which way the muscle fibers run and cut perpendicular to them. This is the difference between tender and chewy.
8. Plate and serve: Arrange slices on a platter, drizzle generously with the Figgin' Hot glaze, and spoon traditional chimichurri alongside. Serve with 4 crusty bread, to serve for mopping up every last drop.
NOTES
The key to skirt steak is threefold: marinate it, cook it screaming hot, and always slice against the grain. Skip any one of those and you'll have a tough, chewy mess. The Figgin' Hot glaze does the heavy lifting as the main sauce — the traditional chimichurri alongside it is there for freshness and authenticity, letting guests mix and match on the plate. If you can't find skirt steak, flank steak or bavette are good substitutes with similar grain structure. Pairs great with roasted potatoes or a simple green salad.
