Grilled Skirt Steak with Chimichurri
Servings: 8
Ingredients
- ⅔ c extra virgin olive oil
- ½ c fresh chopped parsley
- ½ c fresh chopped cilantro
- ¼ c red wine vinegar
- ⅓ c red onion roughly chopped
- 6 cloves garlic peeled
- 2 Tb fresh oregano
- ½ teaspoon red pepper flakes
- 1 lemon juiced
- ½ teaspoon freshly ground black pepper
- ½ teaspoon sea salt
- 2 beek skirt steaks about 2 lb total
Instructions
- To begin, combine the olive oil, parsley, cilantro, vinegar, onion, garlic, oregano, red pepper flakes, and juice from the lemon in a food processor or a blender.
- Process until the ingredients create a smooth sauce.
- Set it aside for now.
- Heat your grill to medium high heat.
- Salt and pepper the steaks.
- Cook the steaks on the grill for about 4 minutes on each side, or until cooked to your desired level of doneness.
- Allow the steak to rest for 5 minutes before cutting it into slices.
- Serve with the chimichurri sauce.
- Swoon.
- Enjoy!
Notes
Some people have a genetic marker that causes cilantro to taste like metal or dish soap. They can't help it, it is science. If you are one of them, simply substitute the cilantro for all parsley.
See This Recipe:
https://cosmopolitancornbread.com/grilled-skirt-steak-with-chimichurri/Nutrition
Serving: 1c | Calories: 174kcal | Carbohydrates: 4g | Protein: 1g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 150mg | Potassium: 60mg | Fiber: 1g | Sugar: 1g | Vitamin A: 62IU | Vitamin C: 8mg | Calcium: 31mg | Iron: 1mg
