Grilled Skirt Steak with Chimichurri
Flame-Grilled Skirt Steak Drizzled with Fresh Chimichurri
Ingredients:
1 ½ pounds skirt steak
Salt and pepper, to taste
2 tablespoons olive oil
4 cloves garlic, minced
1 cup fresh parsley, chopped
1 cup fresh cilantro, chopped
2 teaspoons crushed red pepper flakes
½ cup olive oil
1 tablespoon lemon juice
Directions:
Preheat the grill to high heat.
Season the skirt steak with salt and pepper. Drizzle with 2 tablespoons of olive oil.
Grill the steak for about 3-4 minutes per side for medium-rare, or to your desired doneness. Remove from the grill and let rest for 5 minutes.
In a food processor, combine the garlic, parsley, cilantro, crushed red pepper flakes, and lemon juice. Pulse until finely chopped.
With the processor running, slowly add ½ cup of olive oil until the mixture is well combined but still chunky. Season with salt and pepper to taste.
Slice the skirt steak against the grain and serve with the chimichurri drizzled on top.
Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes
Kcal: 420 kcal | Servings: 4 servings