Description
A delicious and simple recipe for marinated skirt steak paired with a fresh chimichurri sauce, perfect for summer gatherings.
Ingredients
- Skirt Steak (1.5 pounds)
- Garlic (4 cloves, minced)
- Fresh herbs (1 cup parsley, 1/2 cup cilantro)
- Red wine vinegar (1/4 cup)
- Olive oil (1/2 cup)
- Salt and pepper (to taste)
Instructions
- Begin by prepping your ingredients. Mince the garlic and finely chop the parsley and cilantro. Whisk together olive oil and red wine vinegar in a mixing bowl, adding salt and pepper to taste.
- In a shallow dish or resealable bag, combine the skirt steak with the marinade made of garlic, olive oil, vinegar, salt, and pepper. Let it soak up those flavors for a minimum of 30 minutes.
- Prepare the chimichurri sauce by blending the herbs, olive oil, and vinegar, seasoning with additional salt and pepper as desired.
- Preheat your grill to medium-high heat, then grill the steak for about 3-4 minutes on each side for medium-rare.
- Once cooked to your liking, remove the skirt steak from the grill and let it rest for about 5 minutes. Slice against the grain into strips.
- Serve with chimichurri sauce drizzled generously over the top.
Notes
For a spicier kick, add a pinch of red pepper flakes to the chimichurri or use smoked paprika in the marinade.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Argentinian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 1g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 90mg