Description
Skirt steak with chimichurri is a vibrant and flavorful dish that combines juicy, marinated skirt steak with a zesty herb sauce. This Argentine classic brings together the rich taste of tender beef and the fresh flavors of parsley, garlic, and olive oil, making it perfect for summer barbecues or cozy family dinners. With its eye-catching presentation and mouthwatering taste, this recipe is sure to impress your guests and create unforgettable memories around the dinner table.
Ingredients
Scale
- 1 lb skirt steak
- 1 cup fresh parsley, chopped
- 2 tbsp fresh oregano, chopped
- 4 garlic cloves, minced
- 3 tbsp red wine vinegar
- 1/2 cup extra virgin olive oil
- 1/2 tsp red pepper flakes (optional)
- Salt to taste
Instructions
- 1. Marinate the Skirt Steak: Place skirt steak in a resealable bag and pour half of the chimichurri over it. Marinate for at least 1 hour.
- 2. Prepare Chimichurri: In a food processor, combine parsley, oregano, garlic, vinegar, olive oil, salt, and red pepper flakes. Pulse until finely chopped but not pureed. Set aside half for serving.
- 3. Preheat Grill: Heat grill to medium-high (400°F).
- 4. Cook the Steak: Remove steak from marinade; grill for 3-4 minutes per side until desired doneness.
- 5. Rest and Slice: Let steak rest for 5 minutes before slicing against the grain.
- 6. Serve: Drizzle reserved chimichurri over sliced steak and enjoy!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Grilling
- Cuisine: Argentine
Nutrition
- Serving Size: 1/4 of the recipe (150g)
- Calories: 410
- Sugar: 0g
- Sodium: 350mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 100mg