MARINATED SKIRT STEAK WITH TOMATOES AND CHIMICHURRI

 

  • Cooking Time: 6-8 minutes
  • Servings: 4
  • Preparation Time: 15 minutes

Ingredients

  • 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

Directions

  • 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.

Notes

Categories: Beef  Dinner  High Protein 
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