Description
Tender and juicy skirt steak marinated in a flavorful blend, served with a vibrant chimichurri sauce that adds an extra kick.
Ingredients
Scale
- 1 pound skirt steak
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon minced garlic
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 1/2 teaspoon red pepper flakes
- 1 lemon, juiced
Instructions
- Whisk together the olive oil, red wine vinegar, minced garlic, oregano, salt, and black pepper to create a flavorful marinade.
- Place the skirt steak in a resealable bag and pour the marinade over it. Seal the bag and refrigerate for at least 120 minutes, or overnight for best results.
- Combine parsley, cilantro, red pepper flakes, lemon juice, and a pinch of salt in a bowl for the chimichurri. Stir in olive oil until well combined.
- Preheat the grill to medium-high heat for a perfect sear.
- Remove the steak from the marinade and grill for 4-5 minutes on each side for medium-rare.
- Let the steak rest for a few minutes before slicing. Serve with chimichurri sauce on top.
Notes
For best flavor, marinate the steak overnight. Slice against the grain for a tender bite.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Argentinian
Nutrition
- Serving Size: 1/4 pound with chimichurri
- Calories: 430
- Sugar: 0g
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 90mg