Chimichurri Steak
Servings: 4 servings
Ingredients
For the Chimichurri Sauce
- ¼ cup red wine vinegar
- 2 garlic cloves finely minced
- 1 teaspoon kosher salt
- ¼ teaspoon crushed red pepper flakes
- ⅓ cup extra-virgin olive oil
- 1 ½ ounces flat-leaf Italian parsley finely chopped
- ½ ounce fresh oregano finely chopped (or ¾ teaspoon dried oregano)
For the Steak
- 1 ½ pounds beef skirt steak
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
Instructions
To Make the Chimichurri Sauce
- Place the vinegar, garlic, salt, and crushed red pepper in a small bowl.
- Drizzle in the olive oil in a slow, steady stream while whisking.
- Fold in the parsley and oregano, and set aside.
To Make the Steak
- Preheat a large skillet or grill over high heat until smoking.
- Season the skirt steak on both sides with salt, garlic powder, and pepper.
- Sear the steak on both sides until it reaches an internal temperature of 125 degrees F.
- Remove from the heat and allow to rest on a cutting board for 5 to 10 minutes.
- Cut (perpendicular to the grain) into thin slices, then drizzle with chimichurri sauce and serve.