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Roasted Merken Spiced Skirt Steak with Chilean Extra Virgin Olive Oil

Try this tasty skirt steak with a Bold Chilean EVOO!


  • 3 Tablespoons Chilean extra virgin olive oil
  • ½ red onion (sliced thin)
  • 1 pound skirt steak
  • 2 cups Carmenere or Merlot wine
  • Freshly ground black pepper to taste
  • 2 sprigs fresh thyme, chopped
  • 1 Tablespoon merkén (Chilean spice)
  • ½ cup brown sugar
  • 2 Tablespoon frozen butter


  • Grease deep ceramic pot with 1 Tablespoon Chilean extra virgin olive oil. Slice the onion into thin rounds and place in the pot. Place the skirt steak on top.
  • Pour wine over meat - nearly covering it.
  • Mix the freshly ground pepper, merkén and thyme with Chilean extra virgin olive oil, and add to pot. Cover with plastic wrap. Refrigerate overnight.
  • To prepare, remove the pot from the refrigerator and allow to warm to room temperature (about
  • 30 minutes).
  • Preheat the oven to 325 degrees.
  • Place pot with lid in and cook for one hour, until tender. Remove from oven.
  • Transfer the sauce to a large sauce pan. Add brown sugar and stir sauce on high heat, until sauce thickens. After sauce has reduced in liquid by a third, add frozen butter, stirring rapidly to give sauce a silky sheen.
  • Slice the steak into thin slices and serve topped with the sauce.
  • Check out more truly delicious dishes here:
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  • Pablo Neruda's Conger Chowder 


The National Association of Manufacturers of Olives and Olive Oil (ChileOliva) is the Chilean organization that brings together more than 70% of SME companies directly involved in the production of extra virgin olive oil, supplying and manufacturing raw materials, bottling and reselling of this product. In terms of production, ChileOliva partners manage more than 60% of the country's land planted with olive trees for olive oil production and more than 90% of exports to foreign markets.

CONTACT US T. 56 (2) 2891 9932 F. 56 (2) 2891 9936