Skirt Steak with Chimichurri Sauce
This Skirt Steak with Chimichurri Sauce is a flavorful dish that embodies Argentinian cuisine.
Equipment
- Food processor
- BBQ or heavy based skillet
- Small bowl
- airtight container
Ingredients
Chimichurri Sauce
- 1 cup parsley leaves tightly packed
- 1 tablespoon oregano leaves tightly packed (optional)
- 4 cloves garlic minced
- 0 - 2 teaspoon red pepper flakes optional - adjust to taste
- ¼ cup red wine vinegar can be substituted with sherry vinegar or other mild vinegar
- ½ teaspoon salt
- to taste black pepper
- ½ cup extra virgin olive oil
Steak
- 700 g flat iron, flank, or skirt steak or other steak of choice, at room temperature
- to taste salt
- to taste pepper
Instructions
Chimichurri Sauce
- Place all ingredients except oil in a food processor. Whizz until parsley is finely chopped, but not pureed.
- Transfer into a small bowl. Add oil, gently stir. Set aside for 1 hour before use, overnight is even better!
- Store in an airtight container in the refrigerator and use within 3 days.
Steak
- Take steak out of the fridge 30 minutes prior to cooking.
- Heat BBQ or heavy based skillet with 1 tablespoon vegetable or canola oil over high heat until smoking.
- Sprinkle each side of steak generously with salt and pepper.
- Add steak and cook to your liking.
- Transfer to a plate, cover loosely with foil and rest for 5 - 10 minutes.
- Cut thin slices against the grain and serve with Chimichurri Sauce on the side.
Notes
Chimichurri pairs beautifully with any steak, particularly flank, flat iron, and skirt cuts. Use within 3 days for food safety.
Nutrition
Serving: 183gCalories: 491kcalCarbohydrates: 2gProtein: 38gFat: 35gSaturated Fat: 7gCholesterol: 105mgSodium: 393mgPotassium: 707mgFiber: 1gVitamin A: 1285IUVitamin C: 20.9mgCalcium: 83mgIron: 4.3mg
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