Description
Skirt Steak with Chimichurri is a mouthwatering dish that combines tender, juicy skirt steak with a vibrant chimichurri sauce, bursting with the freshness of garlic and herbs. This recipe is perfect for any occasion—from casual weeknight dinners to festive gatherings—making it a standout centerpiece on your dining table. Impress your family and friends with this flavorful and visually striking meal that’s sure to leave everyone asking for seconds.
Ingredients
Scale
- 1.5 lbs skirt steak
- 1/4 cup extra virgin olive oil (divided)
- 1 cup flat-leaf parsley (chopped)
- 4 garlic cloves (minced)
- 3 tbsp red wine vinegar
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Marinate the skirt steak by combining 2 tablespoons of olive oil, salt, and pepper in a bowl. Coat the steak and refrigerate for at least 1 hour.
- In a food processor, blend parsley, garlic, red wine vinegar, oregano, remaining olive oil, salt, and pepper until chunky.
- Preheat the grill to medium-high heat (400°F).
- Grill the skirt steak for 4-6 minutes on each side for medium-rare; adjust cooking time as needed.
- Allow the steak to rest for 5 minutes before slicing against the grain into thin strips.
- Serve with chimichurri drizzled over the top.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main
- Method: Grilling
- Cuisine: Argentinian
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 0g
- Sodium: 500mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 100mg