Steak with chimichurri sauce
Nutrition Facts
Serving Size 4 ounces
Calories 333
| Amount Per Serving | ||
| Monounsaturated fat | 10 g | |
|---|---|---|
| Saturated fat | 6 g | |
| Total fat | 20 g | |
| Sodium | 209 mg | |
| Cholesterol | 104 mg | |
| Dietary fiber | 1 g | |
| Protein | 34 g | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories: | 2,000 | 2,500 | ||
|---|---|---|---|---|
| Total Fat | Less than | 65g | 80g | |
| Saturated Fat | Less than | 20g | 25g | |
| Cholesterol | Less than | 300mg | 300 mg | |
| Sodium | Less than | 2,400mg | 2,400mg | |
| Total Carbohydrate | 300g | 375g | ||
| Dietary Fiber | 25g | 30g | ||
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
Before grilling skirt steak, try marinating it in chimichurri — a tangy sauce from Argentina made with parsley and garlic.
Ingredients
(Serves 4)- 1 pound skirt steak
- 1/2 cup red wine vinegar
- 1/2 cup olive oil
- 2 shallots
- 4 garlic cloves
- 1/2 bunch cilantro leaves
- 2 tablespoons parsley
- 1 tablespoon fresh oregano
- 1 teaspoon crushed red pepper flakes
- 1/2 teaspoon sugar
- 1/4 teaspoon kosher salt
Directions
Clean and trim the excess fat and tissue from skirt steak. If needed, cut the skirt steak to a size that will lie flat on the grill or the cast-iron skillet.
In a food processor, combine vinegar, oil, shallots, garlic, cilantro, parsley, oregano, crushed pepper flakes and sugar. Once the marinade is blended, it should be a little thick and very green. Place the marinade in a bowl with the steak and let marinate overnight in the refrigerator.
Heat the grill or the cast-iron skillet to high. Remove the meat from the refrigerator to let it come to room temperature, about 20 minutes.
Place the meat on a hot grill or cast-iron skillet for about 2-4 minutes to allow grill marks to be made before turning or flipping. After both sides have grill marks on them, remove the meat from heat and place on a cutting board. Cut steak into 2-inch thick pieces, then turn and cut against the grain. Sprinkle with salt. Serve.