Description
A flavorful and juicy grilled skirt steak topped with a zesty homemade chimichurri sauce, perfect for outdoor grilling and quick weeknight dinners.
Ingredients
Units
Scale
- 1 1/2 pounds skirt steak
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil (for grilling)
- 1 cup fresh parsley leaves
- 1/4 cup fresh oregano leaves
- 4 garlic cloves
- 2 tablespoons red wine vinegar
- 1/2 teaspoon red pepper flakes
- 1/2 cup olive oil (for chimichurri)
- Salt and pepper to taste (for chimichurri)
Instructions
- Preheat grill to high heat.
- Season skirt steak generously with salt and pepper on both sides.
- Drizzle with olive oil and let sit at room temperature for 15-20 minutes.
- Meanwhile, make the chimichurri: In a food processor, combine parsley, oregano, garlic, red wine vinegar, red pepper flakes, and olive oil. Pulse until well combined but still slightly chunky. Season with salt and pepper to taste.
- Grill steak for 3-4 minutes per side for medium-rare, or longer to your desired doneness.
- Remove from grill and let rest for 5 minutes.
- Slice steak against the grain and top with chimichurri sauce.
Notes
- Letting the steak rest after grilling helps retain juices.
- Chimichurri can be made in advance and stored in the fridge for up to a week.
- Great served with grilled vegetables or over a salad.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 0g
- Sodium: 240mg
- Fat: 30g
- Saturated Fat: 7g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 80mg
