Get ready for this mouthwatering skirt steak smothered in zesty chimichurri sauce, accompanied by a refreshing pear gorgonzola salad. It’s a match made in heaven, combining bold flavors and contrasting textures for a truly unforgettable dinner combination.
The tender skirt steak marinated in chimichurri sauce delivers a burst of fresh herbs and tangy garlic with every bite, while the sweet and savory pear gorgonzola salad adds a delightful contrast of flavors.
Despite its gourmet appeal, this recipe is surprisingly easy to prepare, making it perfect for both casual weeknight dinners and elegant gatherings.
Whether you’re a meat lover or a salad enthusiast, this dish offers something for everyone, making it a versatile option for any occasion.
Helpful Tips
- Use skirt steak, flank steak, or bavette for this recipe.
- Rest the steak for 10-15 minutes before slicing.
- Always slice the steak against the grain in thin strips for the most tender bites.
- Gorgonzola is a more mild, creamy cheese than blue cheese. They can be substituted for each other.
- If you don’t like the strong blue cheese flavor you can use feta cheese instead.
- You can make up the vinaigrette in advance and store it in the refrigerator until you need it.
- Don’t assemble the salad until you are ready to serve it. It will wilt and become soggy.
Like it, Love it, Want Some More of It? Subscribe to our newsletter and follow us on Pinterest, Instagram and Facebook. We really love it when you save our recipes to Pinterest 😊
Skirt Steak with Chimichurri & Pear Gorgonzola Salad
Ingredients
- 1 pound skirt steak
- salt, black pepper, and garlic herb seasoning to taste
For the chimichurri:
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1/2 cup finely chopped parsley
- 2 cloves garlic finely chopped or minced
- 1 to 2 small red chilies
- 3/4 teaspoon dried oregano
- 1 teaspoon coarse salt
- 1/2 teaspoon ground black pepper
For the salad:
- 3 cups wild lettuce mix or arugula
- 1 pear diced
- 3 tablespoons crumbled gorgonzola or blue cheese
- 2 tablespoons chopped walnuts lightly toasted
- 2 tablespoons dried cranberries roughly chopped
For the dressing:
- 3 tablespoons olive oil
- 1 1/2 tablespoon apple cider vinegar
- 1/2 teaspoon honey or agave
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon dried oregano
- Squeeze of lemon juice
Instructions
For the steak:
- Pat the steak dry on all sides, and season with salt, pepper, and garlic herb seasoning.
- Heat your grill to 400° F(200°C) or a skillet over medium high heat. If cooking on the stovetop, add a little olive oil to the pan before searing. Cook the steak for 3-5 minutes without touching. Flip it over and continue cooking for another 3-5 minutes. Cook to 135°F for medium rare or 145°F for medium.
- Transfer the steak to a plate. Lightly tent with foil for 5-10 minutes.
- In a mini chopper or food processor, add the parsley (or cilantro) olive oil, red wine vinegar, garlic, red chilis, oregano, salt and pepper. Pulse just a few times to get a chunky consistency. Do not overblend. It should not be a paste, but a chunky, herbaceous sauce.
- Slice steak against the grain, and serve with Chimichurri over the top.
For the salad:
- Toast the walnuts in a pan with a small amount of oil over medium heat for 3 minutes, stirring frequently to avoid burning.
- Add the lettuce, pear, cheese, walnuts and cranberries to a large salad bowl.
- To make the salad dressing, add the olive oil, vinegar, honey, dijon mustard, and oregano to a small jar. Shake until well combined.
- Top the salad with half the salad dressing. Mix gently to coat the lettuce. If the salad requires more dressing, add a little extra at a time until the desired dressing ratio is reached.
Video
Notes
- Gorgonzola is a more mild, creamy cheese than blue cheese. They can be substituted for each other.
- If you don’t like the strong blue cheese flavor you can use feta cheese instead.
- You can make up the vinaigrette in advance and store it in the refrigerator until you need it.
- Don’t assemble the salad until you are ready to serve it. It will wilt and become soggy.
- Rest the steak for 10-15 minutes before slicing.
- Always slice the steak against the grain in thin strips for the most tender bites.
Nutrition
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.
