Description
Experience the rich flavors of Argentinian skirt steak paired with vibrant chimichurri sauce. Perfectly grilled and bursting with taste, this dish is a celebration of culinary excellence.
Ingredients
Scale
- 1.5 lbs skirt steak
- 1 cup fresh parsley, chopped
- 1/2 cup fresh cilantro, chopped
- 4 cloves garlic, minced
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- Salt and pepper, to taste
- 2 cups roasted vegetables (bell peppers, zucchini, carrots)
- Crusty bread, for serving
Instructions
- Preheat your grill to high.
- Season both sides of the skirt steak with salt and pepper.
- Grill the steak for 3-5 minutes on each side for medium-rare doneness.
- Prepare the chimichurri by whisking parsley, cilantro, garlic, red wine vinegar, and olive oil in a bowl. Season to taste.
- Rest the steak for 5-10 minutes before slicing.
- Slice the steak against the grain and drizzle with chimichurri before serving with roasted vegetables and crusty bread.
Notes
For the best results, let the skirt steak reach room temperature before grilling. Chimichurri can be made ahead of time and stored in the fridge for up to a week.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg