Grilled Skirt Steak with Chimichurri
Ingredients
The steak
-
2
pounds
skirt steaks
-
6
cloves
garlic
-
1
tablespoon
kosher salt
-
2
tablespoons
fresh oregano
-
½
cup
red wine vinegar
-
⅔
cup
olive oil
Chimichurri sauce
-
1
cup
fresh flat-leaf parsley
-
¼
cup
fresh oregano leaves
-
3
pieces
green onions
-
3
cloves
garlic
-
½
teaspoon
crushed red pepper flakes
-
½
cup
olive oil
-
¼
cup
red wine vinegar
-
3
tablespoons
fresh lemon juice
-
to taste
kosher salt
Tomato salad
-
4
cups
sliced ripe tomatoes
-
½
piece
red onion
Instructions
- Marinate the steak by combining garlic, salt, oregano, vinegar, and olive oil in a resealable bag with the meat. Refrigerate for at least 4 hours.
- Prepare the chimichurri sauce by mincing parsley, oregano, green onions, and garlic. Mix with red pepper flakes, olive oil, vinegar, lemon juice, and salt in a bowl.
- Preheat the grill to high. Grill the marinated steaks for 3 minutes on each side for medium rare, then let them rest for 10 minutes.
- Toss sliced tomatoes and red onion with chimichurri sauce and serve on a platter.
- Slice the steak against the grain and serve on top of the tomato salad with additional chimichurri sauce.
Nutrition Facts (estimated)
Servings
6
Calories
695
Total fat
45g
Total carbohydrates
10g
Total protein
50g
Sodium
800mg
Cholesterol
150mg
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