Dinner Meat Dishes Beef Main Course Beef Steak Recipes If You Grill Steak on the Regular, You Need to Try This Mustard Greens Chimichurri Be the first to rate & review! Mustard greens add a peppery kick to classic chimichurri with grilled skirt steak. By Adrienne Cheatham Adrienne Cheatham Adrienne Cheatham is a chef, television personality, and the James Beard Award-nominated author of Sunday Best. She held prestigious positions such as executive sous chef of Le Bernardin and executive chef of Red Rooster Harlem before competing and finishing second place on Top Chef season 15. Food & Wine's Editorial Guidelines Published on September 20, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Photo: Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley Active Time: 35 mins Marinate Time: 2 hrs Total Time: 2 hrs 45 mins Yield: 8 servings “Whenever my dad took us to the dinner on Sundays, I ordered steak and eggs, and that’s when I fell in love with skirt steak,” says Adrienne Cheatham, author of the cookbook Sunday Best (Clarkson Potter), from which this recipe is adapted. Steak and chimichurri are a classic pairing. Here, Cheatham expands on the herby green sauce with an added layer of heat: Naturally peppery mustard greens and fiery chopped Fresno chile are combined with herbs and garlic to give this version of the Argentinean favorite a vibrant kick. “Skirt steak is not overly lean and has just enough fat. That fattiness plays well with this chimichurri featuring piquant mustard greens for a bit of Southern flair,” Cheatham notes. “You may find your steak playing second fiddle to your sauce.” Frequently asked questions Are skirt steak and flank steak the same cut? Even though skirt steak and flank steak are similar in their overall leanness, they are not the same cut. Compared with flank steak, skirt steak is longer, narrower, and thinner, with more fat, giving it a richer, beefier taste. Are mustard greens bitter? Mustard greens are naturally bitter, similar to the bitterness found in radicchio or chicory. However, mustard greens can be sauteed like spinach or added to soups, stir-fried, or braised to mellow their bitterness. Notes from the Food & Wine Test Kitchen Mustard greens aren’t always easy to find, but they do make this recipe special. You can find mustard greens at most grocery stores near the lettuce section of the produce aisle. If you can’t find mustard greens, another leafy green, like turnip greens, can work in a pinch. For a complete meal, serve this steak and chimichurri combination with roasted potatoes, grilled corn, or a hearty quinoa salad. Cooking techniques As a lean cut, skirt steak does not require much grilling time. While your grill or grill pan heats up, bring your steak to room temperature to promote even cooking from the outside to the center. Suggested pairing We recommend a spicy, full-bodied Malbec such as Mendel Mendoza to complement this vibrant chimichurri with a Southern spin. Make ahead Chimichurri can be made up to 4 days in advance and stored in an airtight container in refrigerator. Ingredients Mustard greens chimichurri 8 ounces fresh mustard greens (from 1 bunch), trimmed and chopped 6 cilantro sprigs, roughly chopped 1/4 cup finely chopped shallot 1 medium garlic clove, finely chopped 2/3 cup extra-virgin olive oil 1 medium Fresno chile, finely chopped (about 1 1/2 tablespoons) 1 1/2 teaspoons fresh lime zest 1/3 cup red wine vinegar 1 teaspoon kosher salt 1/4 teaspoon black pepper Grilled skirt steak 1/4 cup extra-virgin olive oil, plus more for greasing 3 garlic cloves, grated 1 tablespoon kosher salt, divided 1/2 teaspoon black pepper 1/2 teaspoon onion powder 2 skirt steaks (about 1 1/4 pounds each) Flaky sea salt, for garnish Directions Make the mustard greens chimichurri Combine mustard greens, cilantro, shallot, and garlic in a food processor. Process until mixture is finely chopped and well combined, about 30 seconds, stopping to scrape down sides of bowl as needed. Add oil, chile, and lime zest, and process until smooth, about 5 seconds. Transfer mixture to a medium bowl. Whisk in vinegar, salt, and black pepper. Cover and refrigerate until ready to serve. Make the grilled skirt steak Stir together oil, grated garlic, 1 teaspoon kosher salt, black pepper, and onion powder in a large bowl. Place skirt steaks in bowl, and rub with oil mixture to evenly coat. Cover and refrigerate at least 2 hours or up to overnight. Preheat a grill to 500°F, or heat a large grill pan over high. While grill preheats, let steaks stand at room temperature 15 minutes; season steaks with remaining 2 teaspoons kosher salt. Place steaks on lightly oiled grates, and cook until grill marks develop, 3 to 4 minutes. Flip and cook until second side has grill marks and steak is cooked to desired degree of doneness, 3 to 4 minutes. Transfer steaks to a cutting board, and let rest 10 minutes. Cut steaks diagonally against the grain into thin slices. Garnish with flaky sea salt, and serve with chimichurri. Rate It Print