Description
A flavorful marinade for skirt steak paired with a vibrant chimichurri sauce, perfect for summer barbecues and gatherings.
Ingredients
Scale
- 1 skirt steak
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- Salt and pepper to taste
Instructions
- In a bowl, combine olive oil, red wine vinegar, minced garlic, oregano, red pepper flakes, salt, and pepper. Mix well to create the marinade.
- Place the skirt steak in a zip-top bag or shallow dish and pour the marinade over it, ensuring the steak is well-coated.
- Seal the bag or cover the dish and refrigerate for at least 1 hour, or up to overnight for maximum flavor.
- For the chimichurri, mix together chopped parsley, cilantro, garlic, olive oil, vinegar, red pepper flakes, salt, and pepper in a bowl.
- Preheat the grill to medium-high heat.
- Grill the skirt steak for about 3-4 minutes per side for medium-rare, or until desired doneness.
- Rest the steak for a few minutes before slicing it against the grain.
- Serve with the chimichurri sauce drizzled on top.
Notes
For maximum flavor, allow the steak to marinate overnight. Slice against the grain for tenderness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Argentinian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 0g
- Sodium: 450mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 23g
- Cholesterol: 70mg