Gordon Ramsay Steak Recipe with Skirt, Chimichurri & White Bean Chorizo


Gordon Ramsay steak recipe with Chimichurri sauce has it all for summertime grilling; it’s juicy, full of flavor, and straightforward to prepare. The Espelette pepper seasoning is a French pepper that you buy from online retailers such as Amazon. You can sub-out smoked paprika if need be, but Gordon says the stuff “magically amazing” helps tenderize the steak. He also makes long shallow cuts along the top of the skirt steak just before placing it grill.

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If you’re into chimichurri, then you’ll love this Gordon Ramsay chimichurri sauce. Made with sugar, coarse salt, garlic, coriander, mint, dill, cilantro, parsley, zest, lemon juice, and olive oil, it’s rather a classic recipe. Gordon uses a pestle and mortar to crush everything together; I don’t own a mortar, so I had to make it with a food processor, and it came out just fine, and you can too.

Flank Steak Recipe

1. Marinate the skirt/flank steak with salt, pepper, oil, and Espelette pepper.

2. Grill with hash marks to medium rare

3. Rest for 5 minutes

4. Slice on a bias right before serving

Chimichurri Recipe

1. Put cilantro, mint, garlic, parsley, dill and coriander in a mortar

2. Pestle with coarse salt, lemon zest an olive oil.

3. Blend well

4. Finish with squeeze of lemon juice

Make Whiten Beans & Chorizo

1. Bring a large stockpot of salt water to a boil.

2. Blanch Swiss chard and immediately shock in ice water.

3. Drain out all excess water from Swiss chard.

4. Brown the Spanish chorizo

5. Add shallots and garlic, and sweat.

6. Add Cannellini beans along with blanched Swiss chard.

7. Add in chicken stock and cook until reduced by half.

8. Finish with butter.

Make Chimichurri Flank Steak Recipe with White Bean Chorizo

4 from 9 votes
Course: DinnerCuisine: American
Servings

4

servings
Prep time

10

minutes
Cooking time

15

minutes

If you’re into chimichurri then you’ll love this Gordon Ramsay chimichurri sauce. Made with, sugar, coarse salt, garlic, coriander, mint, dill, cilantro, parsley, zest, lemon juice, and olive oil, it’s rather a classic recipe.

Ingredients

  • For Skirt Steak
  • 4 10 oz. Beef Skirt Steak

  • 2 Tbsp. Espelette Pepper (Red Pepper Powder from France)

  • 2 Tbsp. Olive Oil

  • For Whiten Beans & Chorizo Ingredients
  • 1 Can 14oz Cannellini Beans, Drained

  • 4 oz. Spanish Chorizo

  • 2 Swiss chard leaves (Middle ribs removed and cut into large pieces)

  • 2 Tbsp. Shallots minced

  • 1 Garlic Clove minced

  • 1 C. Chicken Stock

  • 2 Tbsp. unsalted Butter

  • For Chimichurri Sauce Ingredients
  • ½ Garlic Clove

  • ¼ tsp. Crouse Salt to taste

  • 1 tsp. Sugar

  • ½ C. Olive Oil

  • 1 ½ C. Fresh Parsley

  • ¼ C. Fresh Dill

  • 1 Tbsp. Coriander

  • 1 C. Fresh Cilantro

  • ¼ Fresh Mint

  • 2 Tbsp. Lemon Juice

  • 1 Lemon Zest

Directions

  • For Skirt Steak
  • Marinate the skirt steak with salt, pepper, oil and Espelette pepper.
  • Grill with hash marks to medium rare
  • Rest for 5 minutes
  • Slice on a bias right before serving
  • For Whiten Beans & Chorizo Ingredients
  • Bring a large stockpot of saltwater to a boil.
  • Blanch Swiss chard and immediately shock in ice water.
  • Drain out all excess water from Swiss chard.
  • Brown the Spanish chorizo
  • Add shallots and garlic, and sweat.
  • Add Cannellini beans along with blanched Swiss chard.
  • Add in chicken stock and cook until reduced by half.
  • Finish with butter.
  • For Chimichurri Sauce Ingredients
  • Put cilantro, mint, garlic, parsley, dill, and coriander in a mortar
  • Pestle with coarse salt, lemon zest, and olive oil
  • Blend well
  • Finish with a squeeze of lemon juice

Recipe Video

Notes

  • Adapted from Gordon Ramsay Hell’s Kitchen

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John Siracusa

Cooking for me has always been an "art" infused in traditions. My career inspired by Hell’s Kitchen, the West Side of Manhattan which boasts one of N.Y. City’s best independent restaurant communities along with Gordon Ramsay no-nonsense approach towards always being your best.

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