Cuban Skirt Steak with Chimichurri Sauce
A quick, no-fuss dinner that's ideally suited for company or dinner at home with the family!
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Prep Time 15 minutes mins
Cook Time 6 minutes mins
Total Time 21 minutes mins
Course dinner
Cuisine cuban
Servings 6 servings
Calories 510 kcal
- 3 lbs skirt steak
- 4 garlic cloves, minced
- 1 teaspoon red wine vinegar
- ¾ cup chopped fresh parsley
- ½ cup extra virgin olive oil
- 1¾ teaspoons kosher salt, divided
Preheat a grill over medium high heat.
Sprinkle the skirt steak on both sides with 1½ teaspoons kosher salt.
Combine the garlic and red wine vinegar in a small bowl. Let sit for 5 minutes to mellow the flavors of the garlic.
Add the parsley, olive oil, and ¼ teaspoon salt. Stir to combine.
Grill the skirt steak for 2–3 minutes per side for medium, or until cooked to your liking.
Remove and let sit for 5 minutes.
Slice the steak on a bias against the grain.
Transfer to a serving platter and top with half of the chimichurri sauce. Serve with the remaining chimichurri sauce.
Calories: 510kcalCarbohydrates: 1gProtein: 49gFat: 35gSaturated Fat: 9gCholesterol: 143mgSodium: 833mgPotassium: 704mgFiber: 1gSugar: 1gVitamin A: 650IUVitamin C: 10mgCalcium: 24mgIron: 5mg