If I could only share one steak recipe, it would be this one.

This is the kind of meal that has everyone wandering into the kitchen to steal a piece of steak before it ever makes it to the table. The aroma of the steak on the grill, the bright freshness of the chimichurri, and a plate filled with rice, beans, and sweet plantains make it one of those recipes that never gets old. It's the one I return to again and again because it never disappoints.

One of my favorite secret ingredients in this recipe—and in many others—is crystallized lime. I usually reach for fresh ingredients whenever possible, but this is one exception. The crystallized lime adds a bright hint of citrus to both the steak seasoning and the chimichurri without watering either one down. It's a small ingredient that makes a noticeable difference.

I've made countless versions of chimichurri over the years, but this one remains my favorite. It's prepared al cuchillo, which translates to "with the knife." Every ingredient is finely hand chopped rather than blended in a food processor. The result is a texture that's rustic, vibrant, and full of character.

Chargrilled Skirt Steak

Ingredients

2½ lbs. inside skirt steak
1 tsp. crystallized lime powder
1 tsp. garlic salt
1 tsp. freshly cracked black pepper
1 tbsp. olive oil

Instructions

Brush the steak lightly with the olive oil, then season both sides with the crystallized lime, garlic salt, and black pepper.

Grill over high heat for about 3 minutes per side, or until a deep, flavorful crust forms and the steak reaches your preferred level of doneness. Cooking time will vary depending on the thickness of the meat.

Allow the steak to rest for 5 to 10 minutes before slicing it thinly against the grain.

My Favorite Tip for Tender Skirt Steak

The cut I usually buy is inside skirt steak because it's readily available at my local grocery store. Inside skirt steak can be a little tougher than outside skirt steak, and the pieces are often irregular in shape. Over the years, I've found a simple technique that consistently produces tender, juicy steak.

Start by trimming away any excess fat. Then cut the larger pieces lengthwise, slicing against the grain to create long, narrow strips. Using the tip of your knife, make small, shallow cuts around the entire perimeter of each piece of steak. These cuts allow the meat to contract as it cooks without becoming overly tight, resulting in a noticeably more tender steak.

I've used this method for years, and it truly makes a remarkable difference.

Chimichurri "Al Cuchillo"

Ingredients

1 bunch Italian flat-leaf parsley
1 bunch cilantro
4 green onions
2 tbsp. finely diced sweet white onion
1 cup light olive oil or avocado oil
2 tsp. white vinegar
⅛ tsp. dried oregano
2 tsp. crystallized lime powder (or the juice of 2 limes)
1 large garlic clove, or 2 small cloves, finely grated
⅛ tsp. crushed red pepper flakes
1 tsp. garlic salt
1 tsp. freshly cracked black pepper

Instructions

Wash and thoroughly dry the parsley and cilantro before finely chopping them by hand.

Finely chop the green onions, making cuts in multiple directions so they become a fine dice rather than thin rounds. Add them to a bowl along with the diced white onion.

Stir in the grated garlic, crushed red pepper flakes, oregano, white vinegar, crystallized lime powder (or fresh lime juice), oil, garlic salt, and black pepper. Mix well, then taste and adjust the seasoning if needed.

Spoon generously over the grilled steak.