recipes
Skirt Steak with Chimichurri Sauce
Makes about 1 cup sauce, 3 to 4 servings
Skirt Steak with Chimichurri Sauce
Makes about 1 cup sauce, 3 to 4 servings
If you have any ripe fruit on hand, like ripe pineapple or mango, chop it finely and add about 1 tablespoon to the sauce for added sweetness and a pop of color.
Nutritional information per serving (based on 4 servings): Calories 789 (59% from fat)
carb. 42g pro. 39g
fat 52g
sat. fat 18g
chol. 435mg sod. 1229mg
calc. 482mg
fiber 4g
carb. 42g pro. 39g
fat 52g
sat. fat 18g
chol. 435mg sod. 1229mg
calc. 482mg
fiber 4g
Ingredients
Sauce:
- 4 garlic cloves, finely chopped
- ½ teaspoon salt
- pinch cumin
- pinch red pepper flakes
- 1 tablespoon plus 2 teaspoons red
- wine vinegar
- ⅔ cup extra virgin olive oil
- ¼ cup parsley leaves, roughly chopped
- 2 tablespoons fresh oregano leaves, roughly chopped
Steak:
- 1 pound skirt steak, about
- 1 inch thick
- 2 teaspoons olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
Preparation
Plate Side: Grill
Griddler® Cooking Position: Open and flat with smoke-less.
- Make the Chimichurri Sauce: Combine the first 5 ingredients in a small bowl. While whisking, add the extra virgin olive oil, and then fold in the chopped parsley and oregano. Cover and allow to sit so the flavors can meld.
- Turn on the Cuisinart® Griddler®. Select Smoke-less mode and set both plates to Beef.
- While the Griddler® is preheating, season the steak on both sides with the olive oil, salt
and pepper. - Once preheated, put the steak on the bottom plate. Set the count-up timer and cook for about 6 minutes on the first side and 4 to 5 minutes on the second side, until desired doneness.
- Transfer the steak to a cutting board and allow to rest for 5 minutes. Slice against the grain. Serve with a spoonful of the sauce drizzled on top.
