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Grilled Skirt Steak with Chimichurri Sauce

Serves 4

Cuisine: Argentinian

Category: Steaks, On the Grill

Enjoy flavors of summer herbs as you savor Grilled Skirt Steak with Chimichurri Sauce. This recipe will be a favorite go-to for a special cookout.

Prep Time

15 mins

Other Time

4 hrs

Cook Time

30 mins

Total Time

4 hrs 45 mins

Ingredients:

1 (1 1/2 - 2 pounds) Certified Angus Beef^® skirt steak or flank steak
1/2 cup (1-ounce) chopped flat leaf Italian parsley
1/2 cup (1-ounce) chopped cilantro
1/2 onion (4-ounces), finely diced
3-4 cloves garlic (3/4-ounce), minced
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon kosher salt
1/2 cup red wine vinegar
2 teaspoons agave nectar or honey
1/2 cup olive oil

Instructions:

In a food processor or blender combine parsley, cilantro, onion, garlic, oregano, red pepper and salt by pulsing to a finely chopped consistency.
Add vinegar and agave nectar. 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.
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.
Yields approximately 2 cups chimichurri sauce.

Author:

Certified Angus Beef^® brand Test Kitchen

Keywords:

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