Argentine Grilled Chimichurri Skirt Steak with Charred Provolone

Pull the skirt steak from the fridge an hour ahead, pat dry and season generously with coarse salt and cracked pepper.

Serves 4

Ingredients

• 2 lbs skirt steak
• Coarse salt and cracked black pepper
• 1 cup fresh flat-leaf parsley, finely chopped
• 4 cloves garlic, minced
• 2 tbsp fresh oregano, chopped
• 1 tsp red pepper flakes
• 1/2 cup olive oil
• 3 tbsp red wine vinegar
• 4 thick slices provolone cheese
• 1 tsp dried oregano
• Crusty bread, to serve

Instructions

1. Pull the skirt steak from the fridge an hour ahead, pat dry and season generously with coarse salt and cracked pepper.
2. Make the chimichurri by stirring the parsley, garlic, fresh oregano, red pepper flakes, olive oil and red wine vinegar with a good pinch of salt; let it sit to meld.
3. Build a hot charcoal fire and let the coals turn ashy grey for steady, fierce heat.
4. Grill the skirt steak over the hottest coals for about 3 minutes per side for a deep char and rosy medium-rare, then rest it on a board for 8 minutes.
5. While the steak rests, set the provolone slices in a small cast-iron pan at the edge of the grill, sprinkle with dried oregano and red pepper flakes, and let it bubble and char into provoleta.
6. Slice the steak thinly against the grain so each piece stays tender.
7. Spoon plenty of chimichurri over the steak and serve the molten provoleta alongside.
8. Tear off hunks of crusty bread to mop up cheese and herb-flecked oil.
9. Few things are more Argentine than an asado, the weekend ritual of grilling over wood coals with friends and family. Skirt steak with chimichurri is its beating heart, and provoleta, a disc of grilled provolone gone crisp and gooey, is the classic opener. Together they turn any backyard fire into a little corner of Buenos Aires.

Nutrition (estimated, per serving)

• Calories: 720 kcal
• Protein: 52g
• Fat: 54g
• Carbohydrates: 6g
• Fiber: 1g
• Sugar: 1g
• Sodium: 890mg