Flavor-Packed Skirt Steak with Chimichurri Sauce
A quick and satisfying meal featuring marinated skirt steak paired with a vibrant chimichurri sauce.
Servings: 4 servings
Equipment
- Mixing Bowl
- Grill or Heavy Skillet
Ingredients
Ingredients for Skirt Steak
- 1 pound Skirt Steak Best when marinated and grilled or pan-seared.
Ingredients for Chimichurri Sauce
- 1/4 cup Olive Oil Extra virgin olive oil for the sauce.
- 1 cup Fresh Parsley Finely chopped for the chimichurri.
- 1/2 cup Fresh Cilantro Chopped for the chimichurri.
- 3-4 cloves Garlic Minced for both marinade and chimichurri.
- 1 teaspoon Red Chili Flakes Adds a kick to the chimichurri.
- 2 tablespoons Red Wine Vinegar For the chimichurri sauce.
- to taste Salt and Pepper For seasoning the steak and chimichurri.
- 1 tablespoon Lemon Juice Freshly squeezed for the chimichurri.
- 1 tablespoon Fresh Oregano Chopped for the chimichurri.
Instructions
- 1. Prepare the marinade by combining olive oil, minced garlic, red wine vinegar, salt, and pepper in a mixing bowl. Whisk until blended.
- 2. Coat the skirt steak in the marinade, cover, and let it marinate for at least 15-30 minutes at room temperature.
- 3. Prepare the chimichurri by mixing parsley, cilantro, garlic, lemon juice, red wine vinegar, red chili flakes, oregano, and olive oil in a separate bowl.
- 4. Heat a grill or skillet over medium-high heat and cook the marinated steak for 3-4 minutes on each side for medium-rare.
- 5. Let the steak rest for 5 minutes before slicing against the grain.
- 6. Serve the sliced steak topped with chimichurri sauce.
Notes
For variations, consider adding different herbs to the chimichurri or serving with various sides like roasted vegetables or salads.