Skirt Steak with Chimichurri Sauce
A flavorful Skirt Steak paired with a zesty Chimichurri Sauce for a delicious meal.
Equipment
- food processor
- BBQ or heavy skillet
- Measuring Cups
- Measuring Spoons
- Cutting Board
Ingredients
Chimichurri Sauce
- 1 cup parsley leaves tightly packed
- 1 tablespoon oregano leaves tightly packed (optional)
- 4 garlic cloves minced
- 0-2 teaspoon red pepper flakes optional – adjust to taste
- ¼ cup red wine vinegar can be substituted with sherry vinegar
- ½ teaspoon salt
- black pepper to taste
- ½ cup extra virgin olive oil
Steak
- 700 g flat iron, flank, or skirt steak at room temperature
- salt to taste
- pepper to taste
Instructions
Chimichurri Sauce
- Place all ingredients except oil in a food processor. Whizz until parsley is finely chopped, but not pureed.
- Transfer into a small bowl. Add oil, gently stir. Set aside for 1 hour before use, overnight is even better!
- Store in an airtight container in the refrigerator and use within 3 days.
Steak
- Take steak out of the fridge 30 minutes prior to cooking.
- Heat BBQ or heavy based skillet over high heat until smoking.
- Sprinkle each side of steak generously with salt and pepper.
- Add steak and cook to your liking; 2 min on each side for medium rare or 2 ½ min each side for medium.
- Transfer to a plate, cover loosely with foil and rest for 5-10 minutes.
- Cut thin slices against the grain and serve with Chimichurri Sauce on the side.
Notes
Chimichurri pairs beautifully with any steak, but is best served with cuts like skirt, flank, or flat iron.
Nutrition
Serving: 1plateCalories: 450kcalCarbohydrates: 4gProtein: 35gFat: 34gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 24gCholesterol: 95mgSodium: 600mgPotassium: 700mgFiber: 1gVitamin A: 100IUVitamin C: 10mgCalcium: 30mgIron: 3mg
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