Steak with chimichurri sauceServes 4
Chimichurri is also great with seafood. Just cut the marinating time to 15 minutes so the seafood doesn't get mushy or begin to cook from the acid in the marinade.
- 1 pound skirt steak
- 1/2 cup red wine vinegar
- 1/2 cup olive oil
- 2 shallots
- 4 garlic cloves
- 1/2 bunch cilantro leaves
- 2 tablespoons parsley
- 1 tablespoon fresh oregano
- 1 teaspoon crushed red pepper flakes
- 1/2 teaspoon sugar
- 1/4 teaspoon kosher salt
Clean and trim the excess fat and tissue from skirt steak. If needed, cut the skirt steak to a size that will lie flat on the grill or the cast-iron skillet.
In a food processor, combine vinegar, oil, shallots, garlic, cilantro, parsley, oregano, crushed pepper flakes and sugar. Once the marinade is blended, it should be a little thick and very green. Place the marinade in a bowl with the steak and let marinate overnight in the refrigerator.
Heat the grill or the cast-iron skillet to high. Remove the meat from the refrigerator to let it come to room temperature, about 20 minutes.
Place the meat on a hot grill or cast-iron skillet for about 2-4 minutes to allow grill marks to be made before turning or flipping. After both sides have grill marks on them, remove the meat from heat and place on a cutting board. Cut steak into 2-inch thick pieces, then turn and cut against the grain. Sprinkle with salt. Serve.
Nutritional Analysis (per serving)
|Serving Size||4 ounces|
|Monounsaturated Fat||10 g|
|Saturated Fat||6 g|
|Total Fat||20 g|
Last updated: May 24th, 2016