Grilled Skirt Steak with Chimichurri Sauce
For a quick and easy dinner, grill up this tasty skirt steak for a standout Argentinian meal complete with chimichurri sauce. It definitely has the wow factor!
Servings: 6 servings
Calories: 572kcal
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. Outside skirt steak or flat iron 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 ¼"-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
