Chimichurri with Grilled Skirt Steak
Make this delicious South American Condiment and Grilled Skirt Steak
Servings: 4
Ingredients
Skirt Steak
- 1 pound skirt steak
- 1/4 cup chimichurri for marinade
Chimichurri
- 2 cups fresh Italian parsley finely chopped
- 1 tablespoon fresh oregano or thyme Can sub with pinch dried oregano
- 1 lemon zested and juiced
- 3/4 cups extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 pinch red chile flakes
- sea salt
- black pepper
- 3 cloves garlic minced
Instructions
Chimichurri
- Finely chop parsley, fresh oregano (or thyme) and garlic.
- Zest lemon onto the herbs.
- Juice lemon.
- Add all ingredients to olive oil.
- Season with salt and pepper
- Make chimichurri at least an hour in advance. Use a few tablespoons of this to marinate the skirt steak.
Grill Skirt Steak
- Turn grill on to about 400 degrees.
- Grill each side for four minutes to a medium rare.
- Allow meat to rest five minutes.
- Cut across the bias. Arrange in platter.
- Top with chimichurri.
- Season again with salt and pepper as needed.