Description
A flavorful skirt steak marinated to perfection and paired with vibrant chimichurri sauce, ideal for summer barbecues or cozy dinners.
Ingredients
Scale
- 1 lb skirt steak
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Whisk together the olive oil, red wine vinegar, minced garlic, red pepper flakes, salt, and black pepper until well combined.
- Add the skirt steak to the marinade, ensuring it’s well-coated. Cover and let it marinate for at least 2 hours or overnight for the best results.
- Prepare the chimichurri by mixing together the chopped parsley, cilantro, minced garlic, olive oil, and red wine vinegar. Season with salt and pepper to taste.
- Preheat your grill to medium-high heat. Grill the skirt steak for about 3-4 minutes on each side for medium-rare.
- Let the skirt steak rest for about 5-10 minutes before slicing against the grain and serving with chimichurri.
Notes
For added heat, jalapeños can be included in the chimichurri. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Argentinian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 0g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 4g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 90mg