Chimichurri Skirt Steak with Sauteed Fennel, Green Beans and Tomatoes

Total Time:
40 min
15 min
25 min

1 serving

  • Chimichurri:
  • 3/4 cup Spanish olive oil
  • Juice of 1 lime
  • 3/4 cup parsley leaves, finely chopped
  • 1 tablespoon finely chopped fresh basil
  • 1 tablespoon finely chopped fresh oregano
  • 1 tablespoon finely chopped fresh thyme
  • 3 cloves garlic, finely chopped
  • 1 shallot, minced
  • Salt and pepper
  • Steak:
  • 5 to 6 ounces skirt steak
  • Salt and pepper
  • Vegetables:
  • 4 ounces green beans
  • 1/4 bulb fennel, sliced
  • 1 tomato, diced
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • Salt and pepper
  • For the chimichurri: In a bowl, mix together the olive oil, lime juice, parsley, basil, oregano, thyme, garlic and shallots. Season with salt and pepper. Divide the chimichurri between two bowls--use half as the marinade and half as the dipping sauce.

  • For the steak: Place the steak in a large baking dish and pour over half of the chimichurri. Turn to coat; cover and marinate in the refrigerator for 2 hours.

  • Preheat a grill to high. Let the steak come to room temperature, then remove it from the marinade and sprinkle with salt and pepper. Grill for 4 to 5 minutes on one side, until browned. Turn, and grill another 4 to 5 minutes for medium-rare. Remove from the grill and let rest for 10 minutes before slicing thinly on the bias.

  • For the vegetables: Bring a small saute pan with salted water to a boil, and blanch green beans. Remove the beans to an ice bath.

  • Coat a medium saute pan with olive oil, and bring to high heat. Add the fennel, and sweat about 5 minutes. Add the garlic, and saute until aromatic. Add tomatoes and green beans, and cook until wilted.

  • Serve the steak and vegetables with the remaining half of the chimichurri sauce on the side.

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