
Grilling season is here, and if you're looking for a delicious and easy-to-make dish that will impress your friends and family, look no further than Grilled Skirt and Chimichurri. This dynamic duo combines tender, juicy grilled skirt steak with a vibrant and herbaceous chimichurri sauce, which is truly a match made in heaven! Are you looking for more great grilling recipes? Check out some of my favorites!Cilantro Lime Chicken ThighsCitrus Adobo Grilled ShrimpChicken Satay
Ingredients
For the Steak:
- 3 lbs skirt steak
- 1 orange, for juice
- 1 lime, for juice
- ¼ cup soy sauce
- 2 tablespoons red wine vinegar
- 6 garlic cloves, minced
- ½ tsp salt
- ½ tsp pepper
For the Chimichurri:
- ¼ cup coarsely chopped parsley
- 1 tbsp chopped cilantro
- 3 tbsp red wine vinegar
- 2 garlic cloves, minced
- ½ tsp dried oregano
- ½ tsp crushed red pepper
- ¼ tsp sea salt
- ¼ tsp black pepper
- ½ cup extra-virgin olive oil
Instructions
For the Steak:
- Place all the ingredients for the steak in a gallon-sized Ziploc bag and all to marinade for at least 20 minutes, or overnight.
- Remove from the fridge about 15 minutes before you begin grilling.
- Preheat your grill to medium-high heat.
- Grill the steak for 4-5 minutes per side for medium-rare, or to your desired doneness.
- Remove the steak from the grill and let it rest for 5 minutes before slicing.
- Serve the steak with chimichurri sauce.
For the Chimichurri
- In a food processor, combine the parsley, cilantro, vinegar, garlic, oregano and crushed red pepper. Process until smooth; season with salt and pepper. Transfer the sauce to a bowl and pour the olive oil over the mixture. Let stand for at least 15 minutes so the flavors infuse the oil.
Muy Buena receta veraniega,este chimichurri es muy tentador,tiene todos Los ingredientes necesarios como para soñar