Grilled Skirt Steak with Mint Chimichurri & Skewers of Watermelon, Zucchini & Halloumi
This meal is so good and so flavorful that you'll surely take seconds...and thirds!
Chimichurri is a Latin-American condiment served with grilled meats, fish, and vegetables. The name means "a little bit of this and that" or a hodgepodge. That means you don't need to worry about quantities and you can just toss in the flavors and herbs that you like. This recipe features mint instead of the more typical cilantro, using the chimichurri both as marinade and garnish. The accompanying skewers are composed of watermelon, zucchini, and halloumi, a semi-hard, brined grilling cheese made from a mixture of milks. Thanks to its high melting point it fries and grills like a dream. One bite of any element of this dish and you'll be wowed!
Equipment: cutting board; chef's knife; paring knife; carving knife (optional); dry and wet measuring cups; measuring spoons; mixing bowl; whisk; casserole; metal or bamboo skewers; pastry brush; grill; tongs and metal spatula
Ingredients for the chimichurri & steak: 2 shallots, minced
2 Serrano chiles, ribs and seeds removed, finely chopped
6 garlic cloves, minced
1 cup red wine vinegar
2 teaspoons kosher salt
1 tablespoon dried oregano
½ cup mint chiffonade
¼ cup finely chopped flat-leaf parsley
1½ cups extra-virgin olive oil
2½ pounds skirt steak
Ingredients for the skewers: 6 cups of watermelon
1 pound halloumi or grilling cheese
kosher salt and freshly ground black pepper to taste
1. The night before you want to grill the meat, prepare the chimichurri. In a mixing bowl, combine the shallot, Serrano, garlic, red wine vinegar, and kosher salt. Let the mixture sit for 15 minutes and then stir in the oregano, mint, and parsley. Whisk in the olive oil.
2. Remove 1 cup of the chimichurri to reserve as condiment for the finished dish, storing in an airtight container in the refrigerator. Use the rest of the chimicurri to marinate the meat in a casserole, covered with plastic wrap and stored overnight in the refrigerator.
"If you want to make this dish all in one day, prepare the chimichurri in the morning, marinate the meat for at least 4 hours, and then grill."
3. To prepare the skewers, cut the watermelon into (24) 1-inch squares that are ½-inch thick. Cut the halloumi in the same fashion: 1-inch squares that are ½-inch thick. For the zucchini, either cut the zucchini into ½-inch circles crosswise, or cut into thin strips lengthwise using a peeler.
4. Assemble the skewers, layering the three components in a pattern. If using the zucchini ribbons, take note how each zucchini strip should be pleated like an accordion or fan as the skewers are assembled. Brush the skewers on both sides with olive oil and sprinkle generously with kosher salt and black pepper. Set aside. Remove the remaining chimichurri from the refrigerator.
5. When ready to cook the meat, preheat the grill to high on one side for the steak and medium-high on the other side for the skewers.
6. Remove the skirt steak from the chimichurri marinade and place on the hot side of the grill. Carefully place the watermelon-halloumi-zucchini skewers on the medium-hot side of the grill.
7. Cook the steak 3-4 minutes per side for medium rare, or 5 minutes per side for medium. Remove the steak from the grill and tent with foil to rest for 10 minutes.
8. While the steak rests, cook the skewers for 5 minutes per side on the medium-high heat side of the grill.
9. Slice the steak against the grain, sprinkle with sea salt, and drizzle with the reserved chimichurri. Serve immediately with the skewers, topped with fresh mint leaves.