Skirt Steak with Chimichurri Sauce

  • 2 lbs. Skirt Steak
  • Kosher salt and pepper, to taste
  • 2 tbsp. canola oil or vegetable oil
  • 1/4 cup parsley, chopped
  • 1 tsp. dried oregano
  • 3 garlic cloves, minced
  • 3 tbsp. red wine vinegar
  • 1/2 tsp. red pepper flakes
  • Kosher salt and black pepper, to taste
  • 1/2 cup extra-virgin olive oil
  1. In a 12-inch cast iron skillet preheat oil over medium heat. Season skirt steak with salt and pepper. Cook steak on each side for 3-4 minutes for medium-rare.
  2. Add chopped parsley, oregano, garlic, and red wine vinegar to food processor. Process until smooth. Pour into a bowl. Add red pepper flakes, salt, pepper, and olive oil and stir until incorporated. Let sit for 20 minutes.

 

 

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