Chimichurri Skirt Steak

Name: Chimichurri Skirt Steak
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 3 servings
Cuisine: Latin
Ingredients: 1.25 pound skirt steak; 1 tablespoon olive oil; 0.5 teaspoon kosher salt; 0.25 teaspoon black pepper (freshly ground); 0.5 cup fresh parsley (chopped); 2 tablespoon fresh oregano (chopped); 3 clove garlic (minced); 0.25 cup red wine vinegar; 0.5 teaspoon red pepper flakes; 0.5 cup olive oil (extra virgin); 12 ounce fresh asparagus (tough ends trimmed); 1 red bell pepper (thinly sliced)

Grilled skirt steak bursting with fresh, garlicky chimichurri, served alongside perfectly roasted asparagus and bell peppers for a vibrant and low-carb meal.

Prep: 20 min
Cook: 15 min
Total: 35 min
Servings: 3
Cuisine: Latin
Difficulty: Medium
Cost: $9.74/serving

Dietary

Low-Carb
Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
Keto
Paleo
Low-Sugar
High-Protein

Ingredients

1.25 pound skirt steak
1 tablespoon olive oil
0.5 teaspoon kosher salt
0.25 teaspoon black pepper (freshly ground)
0.5 cup fresh parsley (chopped)
2 tablespoon fresh oregano (chopped)
3 clove garlic (minced)
0.25 cup red wine vinegar
0.5 teaspoon red pepper flakes
0.5 cup olive oil (extra virgin)
12 ounce fresh asparagus (tough ends trimmed)
1 red bell pepper (thinly sliced)

Instructions

Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with parchment paper.
For the chimichurri: In a small bowl, combine chopped fresh parsley, fresh oregano, 3 cloves minced garlic, red wine vinegar, red pepper flakes, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Slowly whisk in 1/2 cup extra virgin olive oil until well combined. Set aside.
Pat skirt steak dry with paper towels. Season with 1/4 teaspoon kosher salt and black pepper.
Toss fresh asparagus and thinly sliced red bell pepper with 1 tablespoon olive oil. Spread in a single layer on the prepared baking sheet. Roast for 10-12 minutes, or until tender-crisp.
While vegetables roast, heat a grill pan or large skillet over medium-high heat until very hot. Cook skirt steak for 3-5 minutes per side for medium-rare, or until desired doneness.
Remove steak from heat, transfer to a cutting board, and let rest for 5 minutes before thinly slicing against the grain.
Serve sliced skirt steak generously topped with chimichurri, alongside the roasted asparagus and red bell pepper.

Notes

Any leftover chimichurri can be stored in the refrigerator for up to 5 days and is great on other meats or vegetables. You can also grill the bell peppers and asparagus alongside the steak for even more flavor.

Nutrition (per serving)

Calories: 610
Protein: 46.5 g
Carbohydrates: 10.3 g
Fat: 43.1 g
Fiber: 4.1 g
Sodium: 450 mg
Saturated Fat: 9.2 g
Sugar: 2.5 g
Cholesterol: 120 mg