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.
