Argentine Chimichurri Skirt Steak

Latin · 35 min · vegetarian, vegan, gluten-free, dairy-free, keto, low-carb, high-protein

Shop ingredients

Ingredients

• 1.5 lb skirt steak
• 1 cup fresh flat-leaf parsley
• 2 tbsp fresh oregano
• 4 garlic cloves
• 3 tbsp red wine vinegar
• 1/2 cup extra virgin olive oil
• 1 tsp red pepper flakes
• 1 tsp kosher salt

Method

1. Finely chop parsley, oregano, and garlic, then combine with vinegar, olive oil, red pepper flakes, and salt to make chimichurri; rest 15 minutes.
2. Pat steak dry and season generously with salt and pepper on both sides.
3. Heat a grill or cast iron pan to high, about 500F.
4. Sear steak 3 to 4 minutes per side for medium-rare, until internal temp reads 130F.
5. Rest steak 8 minutes, then slice thinly against the grain.
6. Spoon chimichurri over the sliced steak and serve.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

← Browse the cookbook