Skirt Steak With Chimichurri Sauce
This recipe features a mouthwatering dish of perfectly grilled skirt steak paired with a vibrant and zesty chimichurri sauce. The tender steak is seasoned to perfection and grilled to juicy perfection, then topped with a flavorful herb-infused sauce that adds a delightful kick to every bite. Get ready to savor the delicious blend of flavors in this dish that will have your taste buds dancing with delight.
— Constant Cookbook
Ingredients
- FOR THE CHIMICHURRI
- 1 cup packed fresh flat-leaf parsley leaves
- 1 cup fresh oregano leaves
- 4 cloves garlic, minced
- 2 teaspoons crushed red pepper flakes
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- sea salt
- FOR THE SKIRT STEAK
- 2 pounds skirt steak, excess fat trimmed
- salt and freshly ground black pepper
Instructions
- To make the chimichurri, combine all of the ingredients together in a small bowl.
- Season the skirt steak on both sides with salt and pepper. Grill 2-3 minutes on each side over high heat. Lower heat to medium, cover and cook for an additional 2 minutes for medium-rare (If your skirt steak is 1/2" thick or less, skip this step.)
- Let steak rest for 5 minutes before slicing. Slice across the grain. Serve with Chimichurri Sauce.
Cook Time
15M
Prep Time
PT15M
Yield
4
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