Skirt Steak Veal with Chimichurri Sauce


  • 4 Quebec Veal skirt steaks (bavettes), 150 g (1/3 lb) each
  • 160 ml (2/3 cup) chopped parsley
  • 30 ml (2 tbsp) chopped oregano
  • 20 ml (4 tsp) chopped garlic
  • 45 ml (3 tbsp) red wine vinegar
  • 45 ml (3 tbsp) olive oil
  • 5 ml (1 tsp) hot pepper flakes (optional)
  • Salt and pepper, to taste


  1. In a mixing bowl, place the parsley, oregano, garlic, red wine vinegar, olive oil and, if desired, hot pepper flakes. Add salt and pepper. Blend well for 1 minute.
  2. Take approximately one third of the chimichurri sauce and baste the veal skirt steaks. Place the skirt steaks in a sealed container and marinate for 30 minutes to 2 hours in the refrigerator. Set aside the remaining sauce in the refrigerator.
  3. Preheat barbecue on high.
  4. Sear the first side of the veal skirt steaks until the juices rise to the surface.
  5. Turn the skirt steaks over and cook until the juices rises once again to the surface. Ideal cooking is completed when the inner temperature of the meat reaches 64°C (147°F) or when the meat begins to shrink in volume.
  6. Remove the skirt steaks from heat, cover lightly with aluminium foil, let sit a few minutes and keep warm.
  7. Serve the grilled skirt steaks with the chimichurri sauce that was set aside.


Photo credit: Pratico-Pratiques