Cooking with N8TM: Steak with Chimichurri Sauce

Steak with Chimichurri Sauce


1lb skirt steak
1/2 cup red wine vinegar
1/2 cup olive oil
2 shallots
4 garlic cloves
1/2 bunch cilantro
2 tbsp parsley
1 tbsp fresh oregano
1 tsp crushed red pepper flakes
1/2 tsp sugar
1/4 tsp kosher salt


Clean and trim the excess fat and tissue from skirt steak. If needed, cut the skirt steak to a size that will lie flat on the grill or the cast-iron skillet.
In a food processor, combine vinegar, oil, shallots, garlic, cilantro, parsley, oregano, crushed pepper flakes, and sugar. Once blended, it should be slightly thick and very green.
Place the marinade in a bowl with the steak and let marinate overnight in the refrigerator.
Heat the grill or cast iron skillet to high. Remove meat from refrigerator to let it come to room temperature, about 20 minutes.
Place the meat on a hot grill or cast-iron skillet for about 2-4 minutes to allow grill marks to be made before flipping. After both sides have grill marks, remove the meat from heat and place on cutting board.
Cut steak into 2-inch thick pieces, then turn and cut against the grain. Sprinkle with salt. Serve.

Dietitian Tip: Chimichurri is aso great with seafood. Just cut the marinating time to 15 minutes so the seafood doesn’t get mushy or begin to cook from the acid in the marinade. Skirt steak is a lean cut of beef that is often marinated to enhance the flavor and make it tender.

Per serving: Calories 335, Fat 20g, Saturated fat 6g, Monounsaturated fat 10g, Sodium 209mg, Carbohydrate 4g, Fiber 1g, Protein 34g


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