Name: Skirt Steak With Chimichurri
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Cuisine: Spanish
Ingredients: 2 lb skirt steak; salt and pepper, to taste; olive oil; 1 batch of chunky chimichurri (see below); fresh lemon juice, optional; 3 garlic cloves, minced; 1/2 cup(s) chopped parsley; 1/2 cup(s) chopped cilantro; 2 tblsp dried oregano; 2 tblsp salt; 1 tblsp black pepper; 1 cup(s) olive oil; 1/4 cup(s) sherry vinegar; 1 tsp red pepper flakes

Ingredients

Servings:

For the Skirt Steak With Chimichurri

2 lb

skirt steak

salt and pepper, to taste

olive oil

batch of chunky chimichurri (see below)

fresh lemon juice, optional

For the Chunky Chimichurri

garlic cloves, minced

1/2 cup(s)

chopped parsley

1/2 cup(s)

chopped cilantro

2 tblsp

dried oregano

2 tblsp

salt

1 tblsp

black pepper

1 cup(s)

olive oil

1/4 cup(s)

sherry vinegar

1 tsp

red pepper flakes

Directions 4 steps | 20 Minutes

Step 1

Preheat the grill or cast-iron skillet. Season the skirt steak with salt and pepper. Marinate the skirt steak in olive oil to enhance and preserve flavor.

Step 2

Prepare the chimichurri. In a bowl, mix the garlic, parsley, cilantro, oregano, salt and pepper together. Stir in the olive oil, sherry vinegar and red pepper flakes.