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Skirt Steak With Chimichurri Sauce

SKIRT_STEAK_MARINADE_WITH_CHIMICHURRI .png

MARINADE TIME : 6 hours

COOK TIME : 10 minutes

SERVINGS : 4 servings

Recipe credit - Grandbaby Cakes - Jocelyn Delk Adams
grandbaby-cakes.com/marinated-skirt-steak-chimichurri

INGREDIENTS

For the Marinade and Grilling :

  • 2/3 cup olive oil

  • 1/2 cup fresh orange juice

  • 1/3 cup fresh lime juice

  • 1/4 cup soy sauce

  • 1/4 cup Worcestershire sauce

  • 3 tablespoons apple cider or red wine vinegar

  • 4 garlic cloves minced

  • 1 pound skirt steak

  • Salt and pepper to taste

 

For the Chimichurri Sauce :

  • 1 cup fresh parsley

  • 1 cup fresh cilantro

  • 1/4-1/3 cup olive oil

  • 1/2 medium onion diced

  • 3 garlic cloves

  • 3 tablespoons fresh lime juice

  • 2 tablespoons red wine vinegar

  • 1/2 teaspoon salt

  • 1/2 teaspoon pepper

  • Optional: 1/4 teaspoon red pepper flakes

INSTRUCTIONS

For the Marinade and Grilling :

1. Whisk all of the ingredients together and pour into a large ziploc bag.

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2. Add skirt steak to ziploc bag with marinade and allow to marinade up to 6-7 hours max depending on how thick the meat is.

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3. When ready to grill, liberally season with salt and pepper.

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4. Grill until golden brown and perfectly charred then allow to rest before slicing on a cutting board.

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For the Chimichurri :

1.  Add all of the ingredients to a heavy duty blender or food processor and blend until everything is chopped up and smooth then serve. Seriously that easy.
 

NOTES​

  • After grilling your steak and allowing it to rest , is the best time to cut it. Take your steak and always cut against the grain in thin slices.

Calories: 678kcal | Carbohydrates: 14g | Protein: 27g | Fat: 58g | Saturated Fat: 10g | Cholesterol: 71mg | Sodium: 1359mg | Potassium: 743mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1610IU | Vitamin C: 50.8mg | Calcium: 70mg | Iron: 4.7mg

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