I’m a big fan of the Argentinian combination of steak with chimichurri, a no-cook sauce that typically combines fresh parsley, garlic, oil, wine vinegar, and chili pepper and is as ubiquitous as ketchup on tables in that corner of the world. There’s hardly anything faster on a weeknight than broiling a thin steak like flank or skirt—or cooking it on the grill if you’ve got one—and whirring this sauce together in the blender or food processor while the meat cooks and rests.
I was in the mood for Asian flavors, as I often am, so I decided to tweak the standard garlic-salt-and-pepper steak rub in favor of soy, honey, and the Japanese sweet rice wine called Mirin. (If you can’t find it, just leave it out.) I wanted my chimichurri to complement this flavor profile, so instead of parsley I used mint, and instead of vinegar I used lime juice.
That’s the thing about basic methods: They’re meant to be tampered with. So play.
Skirt Steak with Mint Chimichurri
For the meat:
2 tablespoons soy sauce
1 teaspoon fish sauce
1 teaspoon honey
1 tablespoons mirin
1 tablespoon lime juice
1 to 1½ pound skirt steak
5 ounces baby arugula
Juice of a lime
1 tablespoon extravirgin olive oil
1/8 teaspoon sea salt
For the sauce:
2 cups loosely packed mint leaves
1 jalapeno seeded and roughly chopped
1 clove garlic, minced
3 tablespoons fresh lime juice
¼ cup peanut oil
1 teaspoon apple cider vinegar
½ teaspoon salt
In a large shallow baking dish, combine soy, fish sauce, honey, mirin, and lime juice. Marinate meat for as much or as little time as you have—anywhere from the time it takes to heat up the grill or broiler pan to several hours—in which case, put it in the fridge. (The meat will be more flavorful and tender the longer it marinates, but it’ll still be great after only a few minutes.)
Heat grill or broiler (and broiler pan) until hot. Remove meat from marinade and pat dry with paper towel. Cook steak for 3 minutes. Flip and cook on second side for 3 minutes more for medium-rare—a minute or two longer for medium. Transfer meat to a cutting board and let rest for 8-10 minutes before cutting in one-inch slices.
Place arugula on a large platter and drizzle with lime juice, olive oil, and salt. Arrange meat on top of greens.
Meanwhile, in the bowl of a blender or food processor, combine mint, jalapeno, garlic, lime juice, oil, vinegar, and salt. Blend until fairly smooth. Serve drizzled over the meat or on the side (or both).