Grilled Skirt Steak With Smoky Cucumber Chimichurri

Grilled Skirt Steak With Smoky Cucumber Chimichurri

With just a few simple seasonings (salt, pepper and oregano), quick-cooking skirt steak needs only the light smoke of a grill to amplify its beefy flavor. For this vibrant chimichurri, cucumbers are charred on the grill, too, resulting in a smoky, tangy and herbaceous sauce that cuts through the rich beef. Enjoy leftovers as stuffed pita sandwiches the next day: Mix the cucumber chimichurri with some plain Greek yogurt and dollop into pitas, then top with the sliced steak and any fresh salad options you might have around, like chopped lettuce and tomatoes.

Yield: 4 servings

Neutral oil, for greasing grates

3 Persian cucumbers (about 8 ounces), quartered lengthwise

½ cup plus 1 tablespoon extra-virgin olive oil, divided

Kosher salt and pepper

1½ pounds skirt steak, cut into three equal pieces

2 teaspoons dried oregano

½ packed cup parsley leaves, finely chopped

1 tablespoon chopped capers, plus 1 tablespoon brine

1 to 2 tablespoons lemon juice

1 garlic clove, minced

½ teaspoon crushed red pepper

Heat grill to medium and grease grates well (or heat a cast-iron grill pan over medium and lightly grease).

On a rimmed sheet pan, toss cucumbers with 1 tablespoon of the olive oil to evenly coat; season with salt and pepper. Grill, turning occasionally, until nicely charred all over, 5 to 10 minutes. Transfer to a cutting board and let cool.

Meanwhile, rub steak all over with 2 tablespoons of the olive oil; sprinkle with the oregano and season with salt and pepper. Grill over medium-high until nicely charred, about 2 minutes per side for medium-rare and 3 minutes for medium. Transfer to a large plate.

While the meat rests, finely chop the grilled cucumbers and transfer to a medium bowl. Add parsley, capers and caper brine, 1 tablespoon of the lemon juice, garlic, crushed red pepper and the remaining 6 tablespoons olive oil; season with salt and pepper and mix well. Add more lemon juice to taste.

Thinly slice the steak across the grain and transfer to a serving platter. Serve with the chimichurri on the side.