Tart, herbaceous, and absolutely addictive, Argentinean chimichurri sauce is the perfect match for the rich beefy flavor of skirt steak – or any cut of steak. Cook the steak over intense heat quickly to sear the outside while cooking the inside just to medium-rare. Then slice it thinly and serve with generous amounts of sauce. (All recipes from The Grilling Book.)
Servings:4 | Calories:572 | Total Fat:55g | Chol:37mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 55g
Sat Fat 8g
Total Carb 6g
70% Extra virgin olive oil
16% Skirt steak
7% Vegetable oil
5% Others combined
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
One 1 1/2 pounds skirt steak (about 1/2 inch thick), cut in half crosswise Kosher salt and freshly ground black pepper Vegetable oil, for brushing 1/2 cup Chimichurri Sauce 1/2 cup red wine vinegar 1 teaspoon kosher salt, more as needed 3 to 4 garlic cloves, thinly sliced or minced 1 shallot, finely chopped 1 Fresno chile or red jalapeño, finely chopped 2 cups minced fresh cilantro 1 cup minced flat-leaf parsley 1/3 cup finely chopped fresh oregano 3/4 cups extra virgin olive oil