Steak with chimichurri sauce
Updated: 2016-05-24
Before grilling skirt steak, try marinating it in chimichurri — a tangy sauce from Argentina made with parsley and garlic.
Serves 4
- 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
Calories: 333
Total carbohydrate: 4 g
Cholesterol:
Dietary fiber:
Monounsaturated fat:
Protein: 34 g
Saturated fat:
Serving size: 4 ounces
Sodium:
Total fat: 20 g