Description
A flavorful skirt steak served with fresh chimichurri sauce.
Ingredients
Scale
- 1.5 lbs skirt steak
- 1/4 cup olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 cup fresh parsley
- 1/4 cup fresh cilantro
- 3 cloves garlic
- 2 tbsp red wine vinegar
- 1/4 tsp red pepper flakes
Instructions
- Pat the skirt steak dry and season with salt, pepper, smoked paprika, garlic powder, and onion powder.
- Heat olive oil in a skillet over medium-high heat. Cook the steak for 3-4 minutes per side for medium-rare.
- Let the steak rest for 5 minutes before slicing.
- For the chimichurri, blend parsley, cilantro, garlic, red wine vinegar, red pepper flakes, and olive oil until smooth.
- Slice the steak against the grain and serve with chimichurri on top.
Notes
- Letting the steak rest ensures juiciness.
- Chimichurri can be made ahead and stored in the fridge.
- Skirt steak cooks quickly, so watch the timing.
- Prep Time: 10 mins
- Cook Time: 8 mins
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Argentinian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 1g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 85mg
Keywords: skirt steak, chimichurri, quick dinner, Argentinian recipe