Skirt Steak with Chimichurri Sauce
A delicious skirt steak served with a vibrant chimichurri sauce, perfect for any steak lover.
Equipment
- Food Processor
- BBQ or heavy based skillet
Ingredients
Chimichurri Sauce
- 1 cup parsley leaves tightly packed
- 1 tablespoon oregano leaves tightly packed, optional
- 4 cloves garlic minced
- teaspoon red pepper flakes optional, adjust to taste
- ¼ cup red wine vinegar (Note 1)
- ½ teaspoon salt
- to taste black pepper
- ½ cup extra virgin olive oil
Steak
- 700 g flat iron, flank, or skirt steak at room temperature (Note 3)
- to taste salt
- to taste pepper
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
Vinegar can be substituted with sherry vinegar or other mild vinegar. Chimichurri steak is traditionally served sliced.
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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