Description
This juicy skirt steak is marinated and grilled to perfection, served with a vibrant chimichurri sauce that adds a burst of flavor.
Ingredients
Scale
- 1 pound skirt steak
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup fresh parsley, finely chopped
- 1/4 cup fresh cilantro, finely chopped
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- In a bowl, whisk together olive oil, red wine vinegar, garlic, oregano, smoked paprika, salt, and pepper.
- Place the skirt steak in a resealable plastic bag and pour the marinade over it. Seal the bag and refrigerate for at least 2 hours, or overnight for best results.
- Preheat the grill to high heat.
- Remove the steak from the marinade and discard the marinade. Grill the steak for about 3-4 minutes per side for medium-rare, or until desired doneness.
- Let the steak rest for 5 minutes before slicing against the grain.
- For the chimichurri, combine parsley, cilantro, red pepper flakes, and a pinch of salt in a bowl. Drizzle with olive oil and mix well.
- Serve the sliced skirt steak drizzled with chimichurri sauce.
Notes
- Skirt steak is best cooked quickly at high heat to maintain its tenderness.
- Make sure to slice against the grain for the most tender bites.
- Chimichurri sauce can be made ahead of time and stored in the refrigerator.
- Prep Time: 10
- Cook Time: 10
- Category: Main Course
- Method: Grilling
- Cuisine: Argentinian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 0
- Fat: 23
- Carbohydrates: 5
- Fiber: 1
- Protein: 30