Ingredients
Scale
- 1 pound Skirt Steak
- 1/4 cup Extra Virgin Olive Oil
- 1 cup Fresh Parsley, finely chopped
- 1/2 cup Fresh Cilantro, chopped
- 3–4 cloves Garlic, minced
- 1 teaspoon Red Chili Flakes
- 2 tablespoons Red Wine Vinegar
- to taste Salt and Pepper
- 1 tablespoon Lemon Juice, freshly squeezed
- 1 tablespoon Fresh Oregano, chopped
Instructions
- Prepare the marinade by combining olive oil, minced garlic, red wine vinegar, salt, and pepper in a mixing bowl. Whisk until blended.
- Coat the skirt steak in the marinade, cover, and let it marinate for at least 15-30 minutes at room temperature.
- Prepare the chimichurri by mixing parsley, cilantro, garlic, lemon juice, red wine vinegar, red chili flakes, oregano, and olive oil in a separate bowl.
- Heat a grill or skillet over medium-high heat and cook the marinated steak for 3-4 minutes on each side for medium-rare.
- Let the steak rest for 5 minutes before slicing against the grain.
- Serve the sliced steak topped with chimichurri sauce.
Notes
For best results, let the steak marinate longer if possible. Adjust chimichurri ingredients for personal preference.
- Prep Time: 30 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Argentinian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 1g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 90mg