halfbakedharvest4.2
Grilled Skirt Steak with Chimichurri.
All you need to do is to marinate the steak with some fresh oregano, olive oil and red wine vinegar. Then just make a quick chimichurri sauce, grill the steak and DONE. So super simple, and so YUMMY!
👥 6 Servings⏱️ Prep & Cook: 4h 30m⏳ Prep: 10 min🔥 Cook: 10 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●cutting board
📝 Preparation Steps
1
Place the meat in a resealable plastic bag and add the garlic, salt, oregano, vinegar, and olive oil. Seal the bag and mix well. Marinate in the refrigerator for at least ⏱️ 4 hours or up to ⏱️ 8 hours.
garlic (finely minced or grated)6 clovesgarlic3 clovesfresh oregano2 tablespoonscup fresh oregano leaves1/4
2
To make the chimichurri sauce: finely mince the parsley, oregano, green onions, and garlic. Combine them in a medium bowl with the red pepper flakes, olive oil, vinegar, and lemon juice. Mix thoroughly and season with salt. This can made up to a day ahead of time.
fresh oregano2 tablespoonscup fresh oregano leaves1/4garlic (finely minced or grated)6 clovesgarlic3 clovesfresh lemon juice3 tablespoons
3
Preheat the grill to high. Pull the steaks from the marinade and place them on the grill. Dump the remaining marinade over the steaks (a little flare-up is okay!). Grill the steaks for ⏱️ 3 minutes on each side for medium rare. Transfer the steaks to a cutting board and let them rest for ⏱️ 10 minutes.
4
While the meat is resting, place the tomatoes and red onion in a a medium bowl and add two generous spoonfuls of the chimichurri sauce. Gently toss the tomatoes and onions with the sauce and transfer them to a serving platter.
red onion (thinly sliced)1/2
5
Slice the steak across the grain and pile it on top of the tomato salad. Serve with a generous amount of chimichurri sauce (spoon on top before or serve in a bowl).
Nutrition Facts
calories
695 kcal
fat Content
63 g
serving Size
1 serving
fiber Content
3 g
sugar Content
3 g
sodium Content
301 mg
protein Content
32 g
cholesterol Content
92 mg
carbohydrate Content
10 g
saturated Fat Content
15 g
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