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Grilled Skirt Steak with Chimichurri and Chorizo White‑Bean Fricassée
A succulent, quickly‑grilled skirt steak finished with a coarse, garlicky chimichurri and served alongside a rich chorizo‑white‑bean fricassée with rainbow chard. Perfect for a week‑night dinner that feels restaurant‑level.
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Critical Success Points
- • Rub espelette pepper into the steak incisions to tenderize and flavor.
- • Allow the steak to rest after grilling so juices redistribute.
- • Render the chorizo fully before adding other ingredients to build flavor.
- • Do not over‑cook the skirt steak; it should be medium‑rare for optimal texture.
Safety Warnings
- • Grill grates become extremely hot; use long tongs and heat‑resistant gloves.
- • Handle hot skillet with care; the rendered chorizo fat can splatter.
- • Avoid cross‑contamination: keep raw steak separate from ready‑to‑eat ingredients.
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