Ingredients
Scale
- 1 lb skirt steak
- 1/4 cup olive oil (divided)
- 3 cloves garlic (minced)
- 2 tablespoons red wine vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1/4 cup fresh parsley (chopped)
- 1/4 cup fresh cilantro (chopped)
- 2 cups cooked rice
- Optional toppings: diced avocado, tomatoes, fresh greens, lime wedges
Instructions
- Marinate the skirt steak in a mixture of 2 tablespoons olive oil, garlic, vinegar, salt, pepper, and red pepper flakes for at least 15 minutes.
- While the steak marinates, prepare the chimichurri by blending parsley, cilantro, garlic, red pepper flakes, and the remaining olive oil.
- Heat a cast iron skillet and sear the steak for 3-4 minutes per side until desired doneness is reached.
- Remove the steak, let it rest for a few minutes, then slice thinly against the grain.
- Serve the sliced steak over warm rice and drizzle with chimichurri. Add any optional toppings as desired.
Notes
Use a well-heated skillet for the best sear. Make extra chimichurri to use as a dip or dressing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Argentinian
- Diet: High Protein
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg