Grilled Skirt Steak with Chimichurri Sauce

Chimichurri Steak

Prep Time: 20 Minutes

Smoking/Grilling Time: Approximately 25 Minutes

Serving Size: 4

2 lbs  Beef Skirt Steak
½ TSP Granulated Sea Salt
1  TSP Freshly Ground Cracked Pepper
2/3 Smoker Box Full Toasted Oak Hardwood

4 OZ Chimichurri Sauce by Gaucho Ranch


Season beef skirt steak with sea salt and cracked pepper, rubbing both sides and edges.  Allow to rest (temper) for 20-30 minutes prior to placement on grill.  Fill Woodbridge Grill Magnetic Smoker Box 2/3 full with toasted oak and position magnetically under cooking grate – above or between burners.  Fire up grill using medium-high heat and close lid.  Once smoke begins to develop, place beef on cooking grate using indirect heat method – smoker box on one side over med high heat and beef on other side with little to no heat.  Close lid and allow smoke to infuse beef.  Once smoking is complete, place beef with direct heat on medium for approximately 5 minutes each side.  Remove and allow to rest (temper) for 10 minutes.  Carve approximately ½ in thick slices and garnish with room temperature Chimichurri Sauce.