Brazilian-Styled-Steak With Garlic Dipping Sauce

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READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    cup water, chimchurri rojo
  • two 1-pound skirt steak
  • 14
    cup olive, pitted and chopped
  • 1
    tablespoon minced Italian parsley
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DIRECTIONS

  • Prepare the Chimichurri Rojo, and then pour 2/3 cup of it into a resealable plastic bag and combine with the skirt steaks. (Reserve the rest of the sauce to use as a condiment.) Refrigerate overnight.
  • To cook the steaks, prepare a medium-hot grill.
  • Remove steaks from the marinade, and grill to desired doneness. (Because they are thin and have been marinated overnight, they will cook very quickly.
  • Divide each steak into two, and place each in the center of a warm plate. Season with salt and pepper, sprinkle chopped olives and minced parsley over each steak. Serve with the reserved Chimichurri Rojo on the side.
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