Description
A flavorful skirt steak marinated in a zesty chimichurri sauce, perfect for grilling and making memories with friends and family.
Ingredients
Scale
- 2 pounds skirt steak
- 1 cup fresh parsley, finely chopped
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 4 garlic cloves, minced
- 1 teaspoon red pepper flakes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Mix together the parsley, olive oil, red wine vinegar, garlic, red pepper flakes, salt, and black pepper to create the chimichurri marinade.
- Place the skirt steak in a resealable bag and pour half of the chimichurri marinade over it. Seal the bag and let it marinate in the refrigerator for at least 120 minutes or overnight for the best flavor.
- Preheat the grill to medium-high heat.
- Remove the steak from the marinade and grill for about 4-5 minutes on each side, or until it reaches your desired level of doneness.
- Let the steak rest for 5 minutes before slicing against the grain.
- Serve with the remaining chimichurri sauce drizzled on top for an added burst of flavor.
Notes
For the best flavor, allow the steak to marinate overnight. Store leftover chimichurri sauce in the refrigerator for up to a week.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Argentinian
Nutrition
- Serving Size: 6 oz of steak with chimichurri
- Calories: 450
- Sugar: 0g
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 4g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 100mg