Cuban Skirt Steak with Chimichurri Sauce
A quick, no-fuss dinner that's ideally suited for company or dinner at home with the family!
Ingredients
- 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
Instructions
- Preheat a grill over medium high heat.
- Sprinkle the skirt steak on both sides with 1½ teaspoons kosher salt.3 lbs skirt steak, 1¾ 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.4 garlic cloves,, 1 teaspoon red wine vinegar
- Add the parsley, olive oil, and ¼ teaspoon salt. Stir to combine.¾ cup chopped fresh parsley, ½ cup extra virgin olive oil
- 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 against the grain. To do so, cut the entire steak into 4–5 inch pieces, then rotate 90°F to slice. You want your knife to be perpendicular to the lines you see running through the meat.
- Transfer to a serving platter and top with half of the chimichurri sauce. Serve with the remaining chimichurri sauce.
Notes
Store any leftovers in the refrigerator for up to 5 days.
This recipe also works with flank steak. You'll just need to cook it a bit longer since it is thicker.
Nutrition
Calories: 510kcalCarbohydrates: 1gProtein: 49gFat: 35gSaturated Fat: 9gCholesterol: 143mgSodium: 833mgPotassium: 704mgFiber: 1gSugar: 1gVitamin A: 650IUVitamin C: 10mgCalcium: 24mgIron: 5mg
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