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Herby chimichurri with grilled steak

Serves 4 people

Ingredients

  • 2 lbs skirt skeak
  • kosher salt to taste
  • freshly ground black pepper to taste
  • Maldon sea salt to taste

Herby Chimichurri

  • 4 garlic cloves
  • 1 cup chopped parsley
  • 1 cup chopped cilantro
  • 2 tbsp fresh oregano leaves (can sub 2 teaspoons dried oregano)
  • 1/2 red bell pepper, chopped finely for color
  • 1/2 cup extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 1/4 tsp red pepper flakes
  • 1/2 tsp salt
  • freshly ground black pepper to taste

Directions

  • Finely chop the parsley, cilantro, fresh oregano and garlic (or process in a food processor for several pulses). Place in a small bowl. 
  • Stir in the olive oil, vinegar, salt, pepper and red pepper flakes. Adjust seasonings to taste. 
  • Serve immediately or refrigerate for up to a week. Always return to room temperature before serving. 
  • Season skirt steak well with freshly ground black pepper and kosher salt. 
  • Grill for 3 minutes on each side over high heat to give it the caramelized char on the outside and juicy center. 
  • Sprinkle with Maldon sea salt before serving and serve with chimichurri sauce.
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