Parsley and Oregano Chimichurri Skirt Steak

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Parsley and Oregano Chimichurri Skirt Steak

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Parsley and Oregano Chimichurri Skirt Steak

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Parsley and Oregano Chimichurri Skirt Steak

Tender skirt steak is grilled and dressed up with a flavorful, fresh and vibrant chimichurri sauce made with fresh herbs! This delicious dish is simply made and takes less than 30 minutes to make!

 

Yield: 4 servings

Total time: 25 minutes

Ingredients

1.5 lbs. skirt steak

1 cup Rocket Farms parsley

¼ cup Rocket Farms oregano

2 cloves garlic

2 Tbsp. red wine vinegar

½ cup olive oil

1 small shallot, about ¼ cup chopped

1 Tbsp. lemon juice

Zest from 1 lemon

¼- ½ tsp. red chili flakes

½ tsp. salt

Instructions:

  1. Add parsley, oregano, garlic, vinegar, oil, shallot, lemon juice, lemon zest, red chili flakes and salt to food processor and pulse 5 times until chopped.
  2. Heat a skillet or grill on high heat and coat with oil. Cut your skirt steak in half and season each side liberally with salt, pepper and garlic powder. Grill 2-4 minutes on each side until medium-rare or desired degree of doneness.
  3. Transfer cooked skirt steak onto cutting board and let rest for 5 minutes. Thinly slice the steak against the grain and serve on a platter. Top skirt steak with chimichurri sauce and enjoy!