Argentine Chimichurri Skirt Steak
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Latin · 35 min · gluten-free, dairy-free, keto, low-carb, high-protein
564 cal
38g protein
4g carbs
44g fat
per serving · estimated
Ingredients
- 3/4 lb skirt steak
- 1/2 cup fresh flat-leaf parsley
- 1 tbsp fresh oregano
- 2 garlic cloves
- 1 1/2 tbsp red wine vinegar
- 1/4 cup extra virgin olive oil
- 1/2 tsp red pepper flakes
- 1/2 tsp kosher salt
Method (tap to check — screen stays awake)
- Finely chop parsley, oregano, and garlic, then combine with vinegar, olive oil, red pepper flakes, and salt to make chimichurri; rest 15 minutes.
- Pat steak dry and season generously with salt and pepper on both sides.
- Heat a grill or cast iron pan to high, about 500F.
- Sear steak 3 to 4 minutes per side for medium-rare, until internal temp reads 130F.
- Rest steak 8 minutes, then slice thinly against the grain.
- Spoon chimichurri over the sliced steak and serve.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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