Ingredients
4
4 servings
- •1 ½ lb skirt steak, trimmed of excess fat and cut into 3 pieces
- •1 tablespoon vegetable oil
- •kosher salt, to taste
- •freshly ground black pepper, to taste
- •8 cloves garlic
- •2 small shallots, halved lengthwise
- •1 jalapeño, stemmed, halved, seeds and ribs removed
- •1 cup fresh flat-leaf parsley leaves
- •¾ cup fresh cilantro
- •½ cup olive oil
- •¼ cup fresh oregano leaf, packed
- •¼ cup red wine vinegar
Instructions
- Heat a large cast-iron skillet over high heat until it begins to smoke.
- Brush the steaks with the vegetable oil and season liberally with salt and pepper.
- Place the steak in the skillet, working in batches as needed. Cook, flipping once halfway through, until charred on the outside and medium-rare inside, 4–8 minutes, depending on the thickness of the steak. If working in batches, wipe out the skillet between batches.
- Transfer the steaks to a cutting board and let rest for 10 minutes.
- Reduce the heat to medium-high. Add the garlic, shallots, and jalapeño and cook, turning as needed, until blackened in spots and softened, about 8 minutes.
- Transfer the vegetables to a food processor or blender. Add the parsley, cilantro, olive oil, oregano, and vinegar and purée until smooth. Season the chimichurri with salt and pepper. You should have about 1 cup.
- To serve, cut the steaks against the grain into ¼-inch thick slices. Transfer to a serving platter or plates and spoon the charred chimichurri over the top.
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 497
- Carbohydrate: 3g
- Fat: 39g
- Fiber: 0g
- Protein: 32g
- Sugar: 1g
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