Fresh Chimichurri Sauce for Flank or Skirt Steak
Ingredients
Chimichurri Sauce
-
1
cup
parsley, packed
-
1
cup
cilantro, packed
-
2
tbsp
fresh oregano leaves
-
1
unit
shallot, peeled
-
3
cloves
garlic
-
1
unit
lemon, juice of
-
1
tsp
sea salt
-
1
tsp
ground pepper
-
¼
cup
red wine vinegar
-
½
cup
olive oil
Steak
-
2
lbs
flank steak (or skirt steak)
-
to taste
unit
sea salt and pepper
Instructions
- Combine all chimichurri sauce ingredients in a food processor or blender and process until finely chopped.
- Transfer the sauce to a container and refrigerate while cooking the steak.
- For grilling, preheat the grill to high heat. Season the steak with salt and pepper.
- Grill the steak for 3-4 minutes on one side, then flip and grill for another 2-4 minutes to desired doneness.
- Remove the steak from the grill and let it rest for at least 5 minutes before slicing against the grain.
- Serve the sliced steak topped with chimichurri sauce.
Nutrition Facts (estimated)
Servings
4
Calories
576
Total fat
39g
Total carbohydrates
5g
Total protein
50g
Sodium
0mg
Cholesterol
0mg
You might also like