A juicy, charred Ibérico outside skirt steak meets sweet grilled peaches in this vibrant summer recipe. Perfect for a quick backyard cookout, this dish balances smoky richness from the meat with a zesty peach chimichurri and a fresh salad full of color and crunch. Fast, flavorful, and totally unforgettable.

Recipe for quick grilled Ibérico Outside Skirt with grilled peach Chimichurri & summer salad

Ingredients

• 1 Pack of Campo Grande Ibérico Outside Skirt Steak 
• Salt and freshly ground black pepper, for seasoning the meat
• 4 medium grilled peach, cut into quarters
• ¼ cup chopped fresh parsley
• 1½ teaspoons dried oregano
• 1 clove garlic, minced
• 3 tablespoons red wine vinegar
• 6 tablespoons olive oil
• Salt and Freshly ground black pepper, to taste
• 1 cup arugula
• ½ small red onion, thinly sliced
• 1 tablespoons olive oil
• 1 teaspoon red wine vinegar
• Salt & pepper, to taste
  
  

Preparation

1. Remove the Ibérico outside skirt steak from the fridge at least 30–45 minutes before grilling. Pat dry and season with salt, and black pepper.
   
2. Preheat your grill to medium-high heat. Place peach halves cut-side down and grill for about 2–3 minutes until nicely charred. Remove and let cool slightly.
   
3. Make the chimichurri, dice one of the grilled peach halves. In a small bowl, combine it with parsley, oregano, garlic, vinegar, olive oil, salt, and pepper. Stir well and let sit for at least 10 minutes to develop flavor.
   
4. Slice the remaining grilled peach halves into quarters. In a bowl, toss with arugula, red onion, olive oil, vinegar, salt, and pepper.
   
5. Increase grill to high heat. Grill the Ibérico Outside Skirt Steak for about 2 minutes per side for a quick sear and a rare to medium-rare finish (internal temp: 135-145°F). Remove, rest for 5 minutes.
   
6. Ibérico Outside Skirt Steak must be sliced against the grain to stay tender. With this cut, that means slicing lengthwise across the short side of each strip. If the pieces are long, cut them into manageable sections first, then slice thinly across the grain.
7. Plate slices of steak with a generous spoon of peach chimichurri on top. Serve alongside the fresh summer peach salad.