Chargrilled skirt steak w/ crisp potatoes and chimichurri

I could eat this dish every day. In fact, the skirt steak is my ‘go to’ dish on the Depot menu. Chimichurri is sort of similar to a pesto ( without the nuts and parmesan cheese), and it originates from Argentina where it is traditionally served on grilled meat.

Make sure you ask your butcher for thick skirt. Often butchers and supermarkets sell flank steak as skirt steak – this is completely different and is quite a bit tougher than thick skirt. The thick skirt is very recognisable, as it has a connective tissue that runs the length of the steak, through the middle. It's easily removed with a sharp knife, which then effectively gives you two steaks. A good idea is to rough score both sides of the steak before cooking, and never cook over medium.

Step 1: Chimichurri

Place all the ingredients in a food processor and blitz to a rough-ish paste. Taste and season with sea salt and pepper. Refrigerate until required.

Step 2: Cooking and Serving

Heat a large skillet to medium heat, add some canola oil, then sauté the sliced potatoes until they are golden and crispy on both sides. Remove, season liberally with sea salt, and keep warm.

Preheat your grill or bbq to smoking hot. Oil your steaks and season well. Cook for 4 minutes each side, then remove from the heat to rest for a couple of minutes.

Lay down the crisp potatoes on your plates or platter. Slice the skirt steaks across the grain and lay next to the cooked potatoes. Spoon over liberal amounts of the chimichurri, then tuck in!

THE INGREDIENTS

Photography by Kieran Scott