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Grilled Skirt Steak with Chimichurri Sauce, red rimmed serving plate, grilled onions.

Grilled Skirt Steak with Chimichurri Sauce

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Prep Time 15 minutes
Cook Time 30 minutes
Other 4 hours
Total Time 4 hours 45 minutes
Servings: 4
Course: Main Course
Ingredients Method Notes

Ingredients
  

  • 1 Skirt Steak (1 1/2 - 2 pounds)
  • 1/2 cup Chopped Parsley (1 ounce)
  • 1/2 cup Chopped Cilantro (1 ounce)
  • 1/2 Onion, finely diced (4 ounces)
  • 3-4 Cloves Garlic, minced (3/4 ounce)
  • 1 tsp Dried Oregano
  • 1/2 tsp Crushed Red Pepper Flakes
  • 1/2 tsp Kosher Salt
  • 1/2 cup Red Wine Vinegar
  • 2 tsp Agave Nectar or Honey
  • 1/2 cup Olive Oil

Method
 

  1. In a food processor or blender combine parsley, cilantro, onion, garlic, oregano, red pepper and salt by pulsing to a finely chopped consistency.
  2. Add vinegar and agave nectar (or honey). With processor running, add oil in a slow stream until well combined. Set aside half of sauce in an air-tight container and refrigerate. Put skirt steak in a casserole pan, coat evenly with remaining chimichurri, cover with plastic wrap and marinate in the refrigerator at least four hours, or overnight for deeper flavor and tenderness.
  3. Preheat grill. Remove steak from chimichurri marinade and wipe clean, discarding marinade. Grill steaks to desired doneness over medium high heat. Allow to rest 5 minutes and serve, topping with reserved chimichurri sauce.
  4. Yields approximately 2 cups chimichurri sauce.

Notes

Source: Certified Angus Beef