Grilled Skirt Steak with Chimichurri.
All you need to do is to marinate the steak with some fresh oregano, olive oil and red wine vinegar. Then just make a quick chimichurri sauce, grill the steak and DONE. So super simple, and so YUMMY!
Foto: Half Baked Harvest
Ingredients
- 2 pounds skirt steaks (about 2 total)
- 6 cloves garlic (finely minced or grated)
- 1 tablespoon kosher salt
- 2 tablespoons fresh oregano
- 1/2 cup red wine vinegar
- 2/3 cup olive oil
- 1 cup fresh flat-leaf parsley
- 1/4 cup fresh oregano leaves
- 3 g reen onions
- 3 cloves garlic
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 3 tablespoons fresh lemon juice
- kosher salt
- 4 cups sliced ripe tomatoes
- 1/2 red onion (thinly sliced)
Steps
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Place the meat in a resealable plastic bag and add the garlic, salt, oregano, vinegar, and olive oil. Seal the bag and mix well. Marinate in the refrigerator for at least 4 hours or up to 8 hours.
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To make the chimichurri sauce: finely mince the parsley, oregano, green onions, and garlic. Combine them in a medium bowl with the red pepper flakes, olive oil, vinegar, and lemon juice. Mix thoroughly and season with salt. This can made up to a day ahead of time.
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Preheat the grill to high. Pull the steaks from the marinade and place them on the grill. Dump the remaining marinade over the steaks (a little flare-up is okay!). Grill the steaks for 3 minutes on each side for medium rare. Transfer the steaks to a cutting board and let them rest for 10 minutes.
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While the meat is resting, place the tomatoes and red onion in a a medium bowl and add two generous spoonfuls of the chimichurri sauce. Gently toss the tomatoes and onions with the sauce and transfer them to a serving platter.
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Slice the steak across the grain and pile it on top of the tomato salad. Serve with a generous amount of chimichurri sauce (spoon on top before or serve in a bowl).
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (6% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| skirt steaks | 2 pounds | - | - |
| garlic | 6 cloves | - | - |
| kosher salt | 1 tablespoon | - | - |
| fresh oregano | 2 tablespoons | - | - |
| red wine vinegar | 0.5 cup | - | - |
| olive oil | 0.6666666666666666 cup | - | - |
| fresh flat-leaf parsley | 1 cup | - | - |
| fresh oregano leaves | 0.25 cup | - | - |
| reen onions | 3 g | - | - |
| garlic | 3 cloves | - | - |
| crushed red pepper flakes | 0.5 teaspoon | - | - |
| olive oil | 0.5 cup | - | - |
| red wine vinegar | 0.25 cup | - | - |
| fresh lemon juice | 3 tablespoons | - | - |
| kosher salt | - | - | - |
| sliced ripe tomatoes | 4 cups | Rp 12.000/kg | Rp 4.800 |
| red onion | 0.5 | - | - |
*Estimated market prices, may vary by region
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