RECIPES
Skirt Steak with the Best Chimichurri Sauce Ever
by Livestrong_Recipes | Dec 4, 2018
Photo Credit: Maggie Moon/LIVESTRONG.com
- PREP
- 30 m
- COOK
- 15 m
- TOTAL
- 45 m
After cooking, a thin cut of meat like skirt steak needs to rest about 15 minutes. This will still give you plenty of time to prepare the best chimichurri sauce ever. You will have extra, and it will make you happy.
INGREDIENTS
SERVES 4
- 1 1/4 lb Skirt Steak
- 5 clove garlic
- 1 Jalapeno Peppers, Whole
- 1 cup Cilantro
- 1/2 cup Italian Parsley
- 1/3 cup Fresh Mint
- 1/3 cup Brown Rice Vinegar
- 1/3 cup Extra Virgin Olive Oil
- 10 pieces Broccolini
DIRECTIONS
1
Season and rest the steak. Pat the skirt steak dry with paper towels, and season generously with salt and pepper. Let sit at room temperature for 30 minutes.
2
Make the chimichurri sauce. Combine the garlic, jalapeño, herbs, vinegar and ⅓ cup olive oil in a food processor or blender until well-blended. Alternatively, finely chop all ingredients and whisk together in a medium bowl. Makes about ¾ cup. You will have extra, and it will be even more delicious after resting in the refrigerator for a few hours.
3
When the meat has rested for at least 30 minutes, heat 1 tsp olive oil over medium-heat in a large non-stick pan until hot but not smoking. Cook meat for 4 minutes on one side, turn, and cook another 3 minutes. Set aside to rest for at least 10 minutes.
4
Do not clean pan. Cook the broccolini for 2-3 minutes, turning occasionally until bright green and only slightly softened.
5
Cut steak against the grain in ½ inch slices on the bias (diagonal).
6
Divide steak and broccolini among 4 plates. Top steak with 1-2 spoonfuls of chimichurri each, serving the rest of the sauce on the side.
