Recipe courtesy of James Briscione
Recipe courtesy of James Briscione
Watch how to make this recipe.
Chimichurri Skirt Steak with Grilled Shishito Peppers
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- Level: Easy
- Total: 2 hr 30 min (includes marinating time)
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 244
- Total Fat
- 19 g
- Saturated Fat
- 5 g
- Carbohydrates
- 3 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 16 g
- Cholesterol
- 52 mg
- Sodium
- 328 mg
The beauty of this chimichurri recipe is that it both marinates the meat and is a sauce for serving. The bright, bold and herby flavors pair well with low-cost but high-flavor skirt steak, and also lighten up the spicy shishito peppers.
- Level: Easy
- Total: 2 hr 30 min (includes marinating time)
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 244
- Total Fat
- 19 g
- Saturated Fat
- 5 g
- Carbohydrates
- 3 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 16 g
- Cholesterol
- 52 mg
- Sodium
- 328 mg
Ingredients
Directions
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22m
Easy
CLASS
- Add the vinegar, scallions, garlic, cilantro, 1/3 cup of the olive oil, 1 teaspoon salt and a generous amount of pepper to a blender. Blend until smooth. Reserve 1/3 cup. Marinate the skirt steak in a large resealable plastic bag with the remaining chimichurri for 2 hours or up to overnight.
- Preheat a grill pan over medium-high heat and brush the grates with oil.
- Remove the steak from the marinade, wipe off most of the excess marinade and sprinkle both sides with salt. Grill the steak, flipping once, until an instant-read thermometer registers 125 degrees F, 4 to 5 minutes per side (you may need to pull the thinner pieces of steak off first as they will cook quicker). Let rest for 5 minutes before slicing. Wipe the grill clean and reduce the heat to medium.
- Meanwhile, toss the shishito peppers with the remaining 1 tablespoon oil, Aleppo pepper and 1/2 teaspoon salt. Grill, flipping occasionally, until the peppers are blistered in spots and have softened, about 6 minutes. Transfer to a bowl and toss with the lime juice.
- Divide the peppers and steak among 4 plates and spoon the reserved chimichurri sauce over the top of the steak.
