Description
A perfectly seared skirt steak served with fresh chimichurri sauce.
Ingredients
Scale
- 1 lb skirt steak
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 1 cup fresh parsley, chopped
- 3 cloves garlic, minced
- 1 tbsp red wine vinegar
- 1/4 cup olive oil
- 1/2 tsp red pepper flakes
Instructions
- Season the skirt steak with salt and black pepper.
- Heat 2 tbsp olive oil in a skillet over high heat.
- Sear the steak for 3-4 minutes per side for medium-rare.
- Remove the steak and let it rest for 5 minutes.
- In a bowl, mix parsley, garlic, red wine vinegar, 1/4 cup olive oil, and red pepper flakes to make the chimichurri.
- Slice the steak against the grain and serve with chimichurri.
Notes
- Let the steak rest before slicing to keep it juicy.
- Chimichurri can be made ahead and refrigerated.
- Prep Time: 10 mins
- Cook Time: 8 mins
- Category: Main Course
- Method: Pan-seared
- Cuisine: Argentinian
Nutrition
- Serving Size: 1/2 lb steak with sauce
- Calories: 450
- Sugar: 1g
- Sodium: 600mg
- Fat: 35g
- Saturated Fat: 8g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Keywords: skirt steak, chimichurri, easy dinner, steak recipe