Skirt Steak with Chimichurri Sauce

• Gluten free

• Meat

  • 500 g Skirt steak

• Produce

  • 4 Garlic cloves
  • 1 tbsp Oregano, leaves
  • 1 cup Parsley, tightly packed leaves

• Condiments

  • 1 tbsp Soy sauce

• Baking & Spices

  • 1 Black pepper
  • 0 tsp Red pepper flakes
  • 1/2 tsp Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 1/2 cup Olive oil
  • 1/4 cup Red wine vinegar

Found on recipetineats.com

Description

Ingredients

• 1 cup parsley leaves, tightly packed
• 1 tbsp oregano leaves, tightly packed (still lovely without)
• 4 garlic cloves, minced
• 0 - 2 tsp red pepper flakes (optional - adjust to taste)
• ¼ cup red wine vinegar (Note 1)
• ½ tsp salt (3/4 tsp kosher salt / sea salt flakes)
• Black pepper
• ½ cup olive oil
• 500g / 1 lb skirt steak, at room temperature (Note 4)
• 1 tbsp soy sauce (optional) (Note 2)
• Salt and pepper

Directions

• Place parsley, oregano, garlic, red pepper flakes and red wine vinegar in a food processor. Whizz until finely chopped, but not pureed - see photo in post.
• Transfer into a small bowl. Add salt, pepper and olive oil, stir to combine. Set aside for 1 hour before use, overnight is even better. If using as a Marinade, it can be used immediately.
• Store in an airtight container in the refrigerator and use within 3 days (Note 3). Makes ¾ cup.
• Optional marinating: Transfer ¼ cup of Chimichurri Sauce bowl with the steak and soy sauce.
• Heat BBQ or heavy based skillet over high heat until smoking.
• Remove skirt from marinade and sprinkle each side with salt and pepper (dont scrap marinade off, it forms a lovely crust!)
• Add skirt steak and cook for 2 minutes on each side (Note 4) for rare or until cooked to your taste.
• Transfer to a plate, cover loosely with foil and rest for 7 - 10 minutes.
• Cut thin slices against the grain (see photo below) and serve with remaining Chimichurri Sauce on the side.

Nutrition