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Marinated Skirt Steak with Tomatoes and Chimichurri

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Member since 2007

Serves 4 | Prep Time 15 minutes | Cook Time 6-8 minutes


1 1/2 lbs. skirt steak
1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
1 tsp. red pepper flakes
1 tsp. dried basil
1 tsp. fresh ground black pepper
1 1/2 tsp. kosher salt
2 plum tomatoes, diced
1 cup loosely packed cilantro leaves
1 cup loosely packed parsley leaves
2 garlic cloves, peeled
Juice of half a lemon
salt and pepper
1-3 Tbls. olive oil

In a large ziploc bag, combine extra virgin olive oil, vinegar, red pepper, basil, salt and pepper.

Add steak to the bag and toss to coat.

Marinate in the refrigerator for 1-2 hours.

Place cilantro, parsley, garlic, lemon juice, salt and pepper to taste, and 1 Tbls. olive oil in the bowl of a food processor.

Pulse to combine. Add more oil if needed to make a paste.

Add chopped tomatoes to herb paste and stir to combine.

Cook steak over a preheated grill for 2-3 minutes per side.

Set aside to rest for 5 minutes before slicing on the bias.

Serve topped with tomatoes and chimichurri.

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