Danielle Renov Shares Easy Broiled Skirt Steak With Chimichurri

Food blogger Danielle Renov has released a new entry in her Mini Cookbook Series focused on quick meat dishes for weeknight cooking. The latest volume, "Micro Peas: Quick Cooking Meat," Features an easy broiled skirt steak topped with fresh chimichurri among its approachable recipes.

The steak marinade combines olive oil, garlic, onion, smoked paprika and chili flakes to build flavor while keeping prep minimal. The accompanying chimichurri is made with parsley, cilantro, garlic, shallots, red wine vinegar and lemon juice.

Renov suggests serving the steak alongside roasted potatoes or grilled vegetables, or incorporating the sliced meat into tacos, salads and rice bowls. The cookbook also includes a Guide to Meat Cuts as a reference resource for selecting and preparing different cuts.

The recipe calls for the steak to be soaked in cold water and vinegar, then marinated in oil and spices. It broils for three to four minutes per side for medium-rare, with cooking time adjusted based on thickness and preference. The chimichurri is prepared by pulsing its ingredients in a food processor until finely chopped but still textured. The cooked steak rests for five to ten minutes before slicing and serving with the chimichurri spooned over or on the side. A grilled version is also offered as an alternative cooking method.