Grilled Skirt Steak with Fresh Chimichurri and Rosemary Roasted Potatoes

Name: Grilled Skirt Steak with Fresh Chimichurri and Rosemary Roasted Potatoes
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 3 servings
Cuisine: Argentine
Ingredients: 1.5 pound skirt steak; 3 tablespoon olive oil; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 1 bunch fresh flat-leaf parsley (finely chopped); 4 clove garlic (minced); 2 tablespoon fresh oregano (chopped); 0.25 cup red wine vinegar; 0.5 cup olive oil (extra virgin); 0.5 teaspoon red pepper flakes; 1 pound red potatoes (small, quartered); 1 tablespoon fresh rosemary (chopped); 5 ounce mixed greens; 1 cup cherry tomatoes (halved); 2 tablespoon red wine vinaigrette

Tender grilled skirt steak coated in vibrant, herbaceous chimichurri sauce, served with crispy rosemary roasted potatoes and a crisp green salad.

Prep: 30 min
Cook: 40 min
Total: 1 hr 10 min
Servings: 3
Cuisine: Argentine
Difficulty: Easy

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Egg-Free
High-Protein
High-Fiber
Low-Sugar

Ingredients

1.5 pound skirt steak
3 tablespoon olive oil
0.5 teaspoon salt
0.25 teaspoon black pepper
1 bunch fresh flat-leaf parsley (finely chopped)
4 clove garlic (minced)
2 tablespoon fresh oregano (chopped)
0.25 cup red wine vinegar
0.5 cup olive oil (extra virgin)
0.5 teaspoon red pepper flakes
1 pound red potatoes (small, quartered)
1 tablespoon fresh rosemary (chopped)
5 ounce mixed greens
1 cup cherry tomatoes (halved)
2 tablespoon red wine vinaigrette

Instructions

Prepare the chimichurri: In a small bowl, combine the finely chopped fresh flat-leaf parsley, 4 minced cloves garlic, 2 tablespoons chopped fresh oregano, 1/4 cup red wine vinegar, 1/2 cup extra virgin olive oil, 1/2 teaspoon red pepper flakes, and 1/2 teaspoon salt. Stir well to combine. Let sit for at least 15 minutes for flavors to meld.
Preheat oven to 400 degrees Fahrenheit. Prepare the roasted potatoes: In a medium bowl, toss the quartered small red potatoes with 2 tablespoons olive oil, 1 tablespoon fresh rosemary, and 1/2 teaspoon salt. Spread in a single layer on a baking sheet.
Roast potatoes for 30-40 minutes, or until tender inside and crispy golden brown outside, flipping halfway through.
Season the skirt steak: Pat the skirt steak dry with paper towels. Rub with 1 tablespoon olive oil and season generously with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Preheat a grill or heavy cast-iron skillet over high heat. Once hot, sear the skirt steak for 3-5 minutes per side for medium-rare, or longer for desired doneness.
Remove the steak from the heat and let it rest on a cutting board for 5-10 minutes. Slice thinly against the grain.
Prepare the green salad: In a bowl, toss the 5 ounces mixed greens and 1 cup halved cherry tomatoes with 2 tablespoons red wine vinaigrette.
Serve the sliced grilled skirt steak generously topped with chimichurri sauce, alongside the rosemary roasted potatoes and the simple green salad.

Notes

Skirt steak is best cooked quickly over high heat and sliced against the grain to ensure tenderness. If you don't have fresh oregano, use 1 teaspoon dried oregano in the chimichurri. You can make the chimichurri a day ahead to allow the flavors to deepen.

Nutrition (per serving)

Calories: 780
Protein: 55 g
Carbohydrates: 35 g
Fat: 50 g
Fiber: 8 g
Sodium: 1200 mg
Saturated Fat: 12 g
Sugar: 3 g
Cholesterol: 150 mg