Skirt Steak With Chimichurri Sauce
- Ready In:
- 23mins
- Ingredients:
- 10
- Yields:
-
1 steak
- Serves:
- 4
ingredients
- 3 garlic cloves, peeled
- 1 large jalapeno, seeded and white ribs removed
- 3⁄4 cup flat leaf parsley, packed
- 1⁄2 cup fresh oregano leaves, packed
- 1⁄4 cup extra virgin olive oil
- 3 tablespoons sherry wine vinegar
- 2 teaspoons lemon juice
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1 lb skirt steak
directions
- In food processor, pulse garlic and jalapeno until finely chopped. Add parsley and oregano; pulse until herbs are coarsely chopped. Add oil, vinegar, lemon juice, salt and pepper; pulse until mixture has a uniform consistency.
- In large resealable plastic bag combine skirt steak and 1/4 cup of the sauce. Seal and shake to coat meat. Refrigerate for 4 hours. Cover and refrigerate remaining sauce.
- Heat a gas grill to high or prepare a charcoal grill with hot coals (you may also use a grill pan). Lightly coat grill rack with oil or non-stick spray. Grill steak for 3-4 minutes per side for medium-rare. Let rest, tented in foil for 5 minutes before slicing.
- To serve, thinly slice steak. Serve with remaining sauce on the side.
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RECIPE SUBMITTED BY
<p>I live in the San Francisco Bay Area, in California. I am now a stay at home mom after trying desperately for 9 years. With the love and generosity of my sister-in-law who acted as our surrogate we now have a beautiful little boy, Ian. I love to camp and go jet skiing with my husband and our families. We have a wonderful chihuahua named Swiffy! She is always making us laugh. We enjoy spending time with our many nieces and nephews. I am an avid reader and I'm addicted to reality television!</p>