Skirt Steak with Chimichurri Sauce

Typically in our house we don’t really do anything on Cinco de Mayo. Sure we’ll have the occasional Margarita or Enchilada, but thats about it. {I know we’re boring}  This year I’m feeling a little festive, so we are going to celebrate all week with Cinco de Mayo themed recipes! Who doesn’t like a little Latin Cuisine?

Have you ever been to one of those Brazilian Steakhouses? You know, Fogo de Chao or a place like it. The waiters walk around with skewers of perfectly flavored and cooked meats and serve you until your stuffed. {they even give you a little card with a green side for “bring on the meat” and a red side for “slow down, I’m full”} My brother in law LOVES this place, in fact I think they know him by name. 🙂 {well actually they do, I feel like a celebrity when I go with him} Anywho, one of the dishes they give you when you first sit down is a Chimichurri sauce. Chimichurri is a very popular side that can be found on most South American tables. It is typically used as a flavor enhancer for steak, fish, or chicken. This sauce has amazing flavor with fresh cut herbs, garlic, red pepper flakes, and some red wine vinegar. It is sure to add a punch of flavor to any protein.

So, to start off our Cinco de Mayo themed week we will be making a Skirt Steak with Chimichurri Sauce!

To get started, chop up 1 cup of fresh flat leaf parsley, 3/4 cup of fresh cilantro, 1/4 cup of fresh oregano,  and 3 garlic cloves.

Put this in a  food processor. Add 1/4 cup of red wine vinegar, juice of 1 lime, 2 tsp. of red pepper flakes, and salt & pepper. Process to combine.

Slowly add 1/2 cup of olive oil and process until smooth. Put in a bowl and place in the refrigerator to sit for 20 minutes. {this lets all the flavors marry… yum!}

Next, season your skirt steak front and back with olive oil, salt, & pepper. Place on a medium-high grill and grill each side for 4-5 minutes. {the steak cooks fast so keep an eye on it}

Once done, let sit for 5 minutes before cutting. Serve steak with chimichurri sauce.

Enjoy! Buen Provecho! {means “enjoy your meal”}

Skirt Steak with Chimichurri Sauce

• Author: Krista
• Prep Time: 30 mins
• Cook Time: 10 mins
• Total Time: 40 mins
• Yield: 4 1x
• Category: Beef, Condiments & Sauces, Grilling Recipes, Gluten Free, Paleo

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Ingredients

• 1 cup fresh flat-leaf parsley, chopped
• 3/4 cup fresh cilantro, chopped
• 1/4 cup fresh oregano, chopped
• 3 garlic cloves, minced
• 1/4 cup red wine vinegar
• 2 tsp. red pepper flakes
• juice of 1 lime
• 1/2 cup olive oil
• salt & pepper
• 1 skirt steak

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Instructions

1. Chop up flat leaf parsley, cilantro, oregano, and 3 garlic cloves.
2. Put this in a food processor. Add red wine vinegar, juice of 1 lime, red pepper flakes, and salt & pepper. Process to combine.
3. Slowly add olive oil and process until smooth.
4. Put chimichurri in a bowl and place in the refrigerator to sit for 20 minutes. {this lets all the flavors marry… yum!}
5. Next, season skirt steak front and back with olive oil, salt, & pepper.
6. Place on a medium-high grill and grill each side for 4-5 minutes. {these cook fast so keep an eye on them}
7. Once done, let sit for 5 minutes before cutting.
8. Serve steak with chimichurri sauce.

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Notes

Chimichurri Recipe adapted from Saveur

For another great Chimichurri Recipe, check out Cheerios & Lattes: