A garlic marinade infuses grilled skirt steak topped with a garlic and herb chimichurri sauce tossed with fresh cut tomatoes and red onions and spooned on top of the grilled steak.
For the Skirt Steak
2tablespoonsfresh oregano leaves
1/2cupred wine vinegar
4cupssliced ripe tomatoes
1/2red onionthinly sliced
For the Chimichurri Sauce
1cupfresh Italian parsley leaves
1/4cupfresh oregano leaves
1/2teaspoonred pepper flakes
1/4cupred wine vinegar
3tablespoonsfresh lemon juice
Place the meat in a plastic gallon freezer bag and add the garlic, salt, oregano, vinegar, and olive oil. Seal the bag and massage the ingredients together and into the meat. Marinate in the refrigerator for at least 4 hours up to overnight.
To make the chimichurri sauce: Finely mince the parsley, oregano, green onions, and garlic. Combine them in a medium bowl with the red pepper flakes, olive oil, vinegar, and lemon juice. Mix well and season with the kosher salt and add more to taste. Make a day ahead and store in the refrigerator until ready to serve.
Preheat the grill to high. Pull the steaks and allow to rest at room temperature for 30 minutes. Pull the steaks from the marinade and place on the hot grill. Baste the steaks with the remaining marinade and grill for 3-5 minute son each side for medium rare, or until steaks come to 125 degrees F. Transfer to a plate or cutting board and rest for 10 minutes.
While the meat is resting, place the tomatoes and onion in a medium sized bowl and add two heaping tablespoons of the chimichurri sauce. Gently toss to coat and transfer to a serving platter.
Slice the steak across the grain and pile on top of the tomato salad. Drizzle with generous amounts of the chimichurri sauce, and pass at the table for more.
Grilled Skirt Steak with Chimichurri
Amount Per Serving
Calories 654Calories from Fat 486
% Daily Value*
Saturated Fat 10g63%
Vitamin A 1854IU37%
Vitamin C 33mg40%
* Percent Daily Values are based on a 2000 calorie diet.
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