Skirt Steak with Chimichurri Sauce
A delicious Skirt Steak served with a vibrant Chimichurri Sauce, perfect for an exquisite meal.
Equipment
- food processor
- BBQ or heavy skillet
Ingredients
Chimichurri Sauce
- 1 cup parsley leaves tightly packed
- 1 tablespoon oregano leaves tightly packed (optional)
- 4 cloves garlic minced
- 0 – 2 teaspoon red pepper flakes optional – adjust to taste
- ¼ cup red wine vinegar (Note 1)
- ½ teaspoon salt
- black pepper to taste
- ½ cup extra virgin olive oil
Steak
- 700 g steak flat iron, flank, skirt steak or other of choice, at room temperature
- salt to taste
- pepper to taste
Instructions
Chimichurri Sauce
- Place all ingredients except oil in a food processor. Whizz until parsley is finely chopped, but not pureed.
- Transfer into a small bowl. Add oil, gently stir. Set aside for 1 hour before use, overnight is even better!
- Store in an airtight container in the refrigerator and use within 3 days.
Steak
- Take steak out of the fridge 30 minutes prior to cooking.
- Heat BBQ or heavy based skillet with 1 tablespoon vegetable or canola oil over high heat until smoking.
- Sprinkle each side of steak generously with salt and pepper.
- Add steak and cook to your liking. Cook times for steak 2cm thick: 2 min on each side for medium rare or 2 ½ min each side for medium.
- Transfer to a plate, cover loosely with foil and rest for 5 – 10 minutes.
- Cut thin slices against the grain and serve with Chimichurri Sauce on the side.
Notes
Chimichurri Sauce pairs beautifully with ANY steak, especially skirt, flank, or flat iron.
Nutrition
Serving: 183gCalories: 491kcalCarbohydrates: 2gProtein: 38gFat: 35gSaturated Fat: 7gCholesterol: 105mgSodium: 393mgPotassium: 707mgFiber: 1gVitamin A: 1285IUVitamin C: 20.9mgCalcium: 83mgIron: 4.3mg
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