Main
Recipes
Course
Main Dishes
Skirt Steak With Chimichurri Sauce Recipe

Skirt Steak With Chimichurri Sauce Recipe

Posted by

Rate It!

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

1/2 cup extra virgin olive oil (use 1/4 cup and work up if necessary)
2/3 cup sherry wine vinegar
2 tbsp lemon juice
1 cup chopped flat leaf parsley
4 tbsp chopped fresh basil leaves or 1 -2 tbsp italian seasoning
1 tbsp chopped fresh oregano leaves
3 tbsp minced garlic
2 tbsp minced shallots
3/4 tsp fresh cracked black pepper
2 1/2 tsp kosher salt
1/4 tsp crushed red pepper flakes
1 (1 3/4-2 lb) skirt steaks

Directions:

In the bowl of a food processor, combine the olive oil, sherry wine vinegar, lemon jucie, parsley, basil, oregano, garlic and shallots.
Pulse until well blended but do not puree.
Add 1/4 teaspoon of the black pepper, 1/2 teaspoon salt & the crushed red pepper flakes.
Remove 1 cup of the chimichurri sauce from the processor and transfer to a non-reactive bowl, cover with plastic wrap and reserve at room temperature for up to 6 hours. (Can be made the day before.).
If cooking steak another day, refrigerate sauce and return to room temperature before serving.
Season the steak with 1 teaspoon salt on each side, as well 1/4 teaspoon of the black pepper per side and place in a large resealable plastic bag.
Add the remaining chimichurri sauce from the processor.
Seal bag and refrigerate the steak for at least 2 and up to 4 hours.
Preheat a grill or oven to 350F - medium heat.
Once the steak has finished marinating, remove it from the refrigerator and let it come to room temperature for 30 minutes.
Brush the excess chimichurri sauce off the steak and set the steak over the hot grill or oven.
Cook for 6 minutes on the first side.
Rotate the steak 45 degrees and cook another 6 minutes.
Turn the steak over and continue to cook until the steak is done, about 6-8 minutes for medium-rare.
Once cooked, lay the steak on a clean cutting board, and allow it to rest for 5 to 7 minutes before slicing across the grain into 2-inch wide strips.
Serve with crusty warm bread, the reserved chimichurri sauce, baked potatoes & some nice greens.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	506.34 Kcal (2120 kJ)
Calories from fat	401.37 Kcal
		% Daily Value*
Total Fat	44.6g	69%
Cholesterol	73.69mg	25%
Sodium	2253.31mg	94%
Potassium	444.62mg	9%
Total Carbs	7.93g	3%
Sugars	0.88g	4%
Dietary Fiber	1.21g	5%
Protein	23.85g	48%
Vitamin C	26mg	43%
Iron	3.7mg	21%
Calcium	59.8mg	6%

Amount Per 100 g
Calories	192.35 Kcal (805 kJ)
Calories from fat	152.47 Kcal
		% Daily Value*
Total Fat	16.94g	69%
Cholesterol	27.99mg	25%
Sodium	855.99mg	94%
Potassium	168.9mg	9%
Total Carbs	3.01g	3%
Sugars	0.34g	4%
Dietary Fiber	0.46g	5%
Protein	9.06g	48%
Vitamin C	9.9mg	43%
Iron	1.4mg	21%
Calcium	22.7mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Italian Bread Dipping Oil

Extra virgin olive oil, Balsamic vinegar (optional) and 7 more..
Herb-Roasted Sea Bass with Salsa Verde

Extra-virgin olive oil, Sea bass fillets and 5 more..
Grilled Chicken and Tapenade Sandwiches

Diced seeded tomato, Chopped pitted kalamata olives and 12 more..
Stuffed Artichokes - Giada De Laurentiis

Lemons, Garlic , smashed, Artichokes and 12 more..
Mediterranean Mahimahi in Parchment with Couscous

Water, Uncooked couscous, Halved grape tomatoes and 11 more..
Wicked Shrimp by Mean Chef

Prawns (21-25 count ), Flour and 14 more..
Italian Tomato Salad

Ripe tomatoes, chopped and 10 more..