Grilled marinated beef skirt with Argentinian chimichurri sauce on toast (Napoleon Grill)

A dream dish from my Argentinian friends, the kings of the grill. A country that lives a breaths barbecue like no other.

INGREDIENTS

• 800g beef skirt

• Salt and pepper to season

• 1 tbsp olive oil

• 4 slices of sourdough loaf

• 1 garlic clove

  FOR THE CHIMICHURRI

• 100ml light olive oil

• 1 tbsp dry oregano

• 1 tsp milled black pepper

• 1 dry cayenne chili

• 6 sprigs flat-leaf parsley

• 2 garlic clove

• 1 tbsp Sherry vinegar

• 1 shallot

• 1 lime

• 1/2  tsp cumin seeds

• 1 tsp sea salt

1. We are going to start by cooking the meat which is what takes the longest. Season the skirt with salt and pepper and brush a bit of olive oil only on the side that will go to grill first. Cook over medium heat for about 5 minutes on each side and let it rest in a warm place for a further 5 minutes.

2. Brush the slices of bread with some oil and grill them over medium heat for 2 minutes on each side. Rub the garlic on the bottom of the toast and season with salt.

3. Using a pestle and a mortar start crushing the garlic with the salt, cumin seeds, dry oregano, cayenne chili and black pepper until you have formed a paste. Add the lime juice and sherry vinegar and mix with the oil, the shallot and the parsley.

4. Place the skirt over a chopping board and with the help of a large and very sharp knife slice the meat against the vein into 1 cm thick slices. Serve on the skirt slices over the toast and drizzle the chimichurri on top. Enjoy!