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    Home » Main Dishes » Skirt Steak with Chimichurri Sauce

    Skirt Steak with Chimichurri Sauce

    Published: Oct 26, 2014 · Modified: May 23, 2019 by Linda Warren

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    Skirt Steak with Chimichurri Sauce | 2CookinMamas

    I remember a time when skirt steak was one of the cheapest cuts of beef you could buy but that was before the steak became popular for Mexican fajitas as well as this dish served with chimichurri sauce.

    Skirt Steak with Chimichurri Sauce grilled | 2CookinMamas

    But I can't help buying this steak because it always comes out so tasty and grills up so fast. It is one of our family's favorite meals. The marinade used in this recipe makes the steak not only flavorful but tender and the grill gives it that smoky touch. You’ll never want to fix this steak any other way! Oh, and it's gluten-free too!

    Skirt Steak with Chimichurri Sauce | 2CookinMamas

    Start with an appetizer of homemade tortilla chips and your favorite salsa or this great homemade guacamole.

    Hope you enjoy!

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    Skirt Steak with Chimichurri Sauce

    For a quick and easy dinner, grill up this tasty skirt steak for a standout Mexican meal complete with chimichurri sauce. It definitely has the wow factor!
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    Course: Main Course
    Cuisine: Mexican
    Prep Time: 10 minutes minutes
    Cook Time: 12 minutes minutes
    Marinate: 4 hours hours 30 minutes minutes
    Total Time: 3 hours hours 52 minutes minutes
    Servings: 6 servings
    Calories: 572kcal
    Author: Linda Warren

    Ingredients

    Marinade

    • 1 cup light olive oil
    • ⅔ cup sherry wine vinegar
    • 2 Tablespoons lemon juice
    • 1 cup parsley chopped fine
    • 4 Tablespoons fresh basil leaves chopped fine
    • 1 Tablespoon fresh oregano leaves chopped fine
    • 3 Tablespoons minced garlic
    • 1 small shallot chopped fine
    • ¼ teaspoon black pepper
    • ½ teaspoons salt
    • ¼ teaspoon crushed red pepper

    Steak

    • 2 lbs. skirt steak
    • ½ teaspoon black pepper
    • 1 teaspoon salt

    Instructions

    • Mix all ingredients for marinade. Remove 1 cup of sauce to small bowl, cover with plastic wrap and set aside, keeping at room temperature. Pour remaining into resealable plastic bag.
    • Season steak with salt & pepper and place in bag with marinade. Seal bag and toss to coat. Marinate in refrigerator for 4-8 hours, turning occasionally.
    • Take steak our of refrigerator and let come to room temperature, about 30 minutes.
    • Preheat grill to high heat.
    • Remove steak from marinade, leaving on herbs that stick to meat, and discard marinade. Place steak on hot grill and cook for 4 minutes on each side for medium-rare, 6 minutes per side for medium.
    • Remove from grill to cutting board and let rest for 5 minutes prior to slicing. Slice across grain into 1-½″ strips. Serve with reserved chimichurri sauce on side.

    Nutrition

    Calories: 572kcal | Carbohydrates: 4g | Protein: 34g | Fat: 47g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 31g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 693mg | Potassium: 562mg | Fiber: 1g | Sugar: 1g | Vitamin A: 966IU | Vitamin C: 17mg | Calcium: 51mg | Iron: 4mg

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    Hey, I’m Linda, the recipe creator, photographer and cocktail lover at 2 Cookin Mamas. Here you’ll find easy recipes that are not only delicious but can get you out of the kitchen ASAP. Come and join me and let me take you on a tasty trip through your kitchen. Thanks for stopping by! Learn more about me

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