Grilled Skirt Steak with Chimichurri Sauce
A deliciously flavorful grilled skirt steak with chimichurri sauce, perfect for any meal.
Equipment
- food processor
- Grill
Ingredients
For The Sauce
- 2 cups flat leaf parsley leaves and delicate stems packed, roughly chopped
- 5 cloves garlic roughly chopped
- 1 tablespoon dried oregano
- 1 teaspoon crushed red pepper flakes
- ½ cup distilled white vinegar or red wine vinegar
- ½ cup extra virgin olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
For The Steak
- 2 lbs skirt steak or substitute flank steak
- Salt and pepper to taste
Instructions
Preparation
- Put all sauce ingredients into the bowl of a food processor or blender and blend just until everything is combined and garlic is very finely minced. Set aside.
- Put steak in a glass bowl or plastic container. Spoon 4 tablespoons of chimichurri sauce on top of steak and spread it around. Flip steak over a few times to coat. Marinate the steak at room temperature for 1 hour or in the fridge for at least 2 hours or overnight. Allow steak to come to room temp before proceeding (about ½ hour out of the fridge).
- Preheat grill to high. Season steak with salt and pepper and grill for 3-4 minutes per side (5-6 minutes per side for flank steak), until it is lightly charred on the outside and medium rare inside. Let steak rest for 5 minutes before slicing. Slice it against the grain.
- Serve steak with chimichurri sauce spooned on top or on the side.
Notes
Chimichurri sauce will keep for 2 weeks in the fridge, though it will lose some of its vibrant green color over time. For best taste and texture, allow it to come to room temperature before serving.
Nutrition
Serving: 1servingCalories: 350kcalCarbohydrates: 5gProtein: 40gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 14gCholesterol: 85mgSodium: 600mgPotassium: 800mgFiber: 1gVitamin A: 180IUVitamin C: 10mgCalcium: 20mgIron: 3mg
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