Skirt Steak with Chimichurri Sauce
Grilled skirt steak with classic chimichurri sauce made with parsley and oregano. Fresh and bright, a perfect match.
Servings: 4 servings
Calories: 256kcal
Ingredients
- ¼ cup chopped parsley
- 2 tablespoons chopped oregano
- 3 tablespoons red wine vinegar
- 4 medium cloves garlic, finely chopped
- 2 teaspoons crushed red pepper
- Kosher salt and freshly cracked black pepper
- ½ cup extra-virgin olive oil
- 1 (1-pound) skirt steak or larger, or steak of choice
- Adobo all purpose seasoning with cumin optional
- Sun Gold or other cherry tomatoes, cut in half optional
Instructions
- Pat skirt steak dry and sprinkle with salt and pepper or adobo seasoning, set aside to bring to room temperature and make chimichurri. Heat grill to high, gas or charcoal.
- Place the chopped parsley and oregano, garlic, vinegar, crushed red pepper and olive oil in a small mixing bowl. Using a fork or whisk, stir to combine. Season with salt and pepper. Set aside.
- Grill skirt steak for about 2-4 minutes a side for medium-rare. Remove to cutting board, tent with foil and let rest for 5 to 10 minutes. Cut in thin slices against the grain, spoon chimichurri over slices and scatter with cherry tomatoes. Serve with extra chimichurri on the side.
Notes
- I chop the parsley and oregano fairly fine, but coarsely chopped works and is often recommended.
- Mix the chimichurri by hand with a fork or whisk, no need to use a processor, it's not pesto!
- I like to season with adobo all purpose seasoning with cumin, so I don't season with more salt, just some pepper.
Nutrition
Calories: 256kcal | Carbohydrates: 3g | Protein: 1g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Cholesterol: 1mg | Sodium: 21mg | Potassium: 89mg | Fiber: 2g | Sugar: 1g | Vitamin A: 655IU | Vitamin C: 6mg | Calcium: 55mg | Iron: 2mg