Grilled Skirt Steak with Chimichurri
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 790
- Total Fat
- 65
- Saturated Fat
- 16
- Carbohydrates
- 6
- Dietary Fiber
- 2
- Sugar
- 0
- Protein
- 47
- Cholesterol
- 147
- Sodium
- 732
Ingredients
2 lbs. beef skirt steak
6-8 peeled garlic cloves
1 bunch parsley, washed and stemmed
1/4 cup fresh oregano leaves
pinch crushed red pepper flakes
2/3 cup olive oil
1/3 cup red wine vinegar
2 Tbs. fresh squeezed lime juice
salt and pepper to taste
Directions
- Season beef with salt and pepper and place it into a ziptop bag.
- In the bowl of a food processor combine herbs, garlic, red pepper and process until chopped fine but not pureed. Scrape mixture out into a large measuring cup. Add olive oil, vinegar and lime juice and stir until combined. Pour about 1 cup into a small serving bowl and reserve for later. Pour the rest over the beef in the zip top bag. Seal and marinate in the fridge for at least 2 hours.
- Preheat grill to medium-high heat. Remove meat from ziptop bag and place onto hot grill. Discard marinade. Grill 5-6 minutes per side until desired doneness. Remove from grill, loosely tent with foil and let rest for 5-10 minutes. Slice meat across grain into long strips and serve with reserved chimichurri sauce and crusty bread.