Steak with Chimichurri

 
DSC_0468-edited.jpg
 
 

Marinated Steak

Steak can seem intimidating to make, but it’s really as simple as finding the right combination of ingredients to marinate it in. Marinade can easily be made ahead so your steak has time to absorb the flavors. You just want to make sure you’re keeping an eye on it while cooking to ensure it doesn’t over cook, which will ultimately dry it out. Also, allowing the steak to sit after you remove it from the grill is important too, so that juices that left the steak while cooking have a chance to reabsorb.

 
 
DSC_0455-edited.jpg
 
 

Chimichurri Sauce

This chimichurri has a little bit of a kick to it thanks to the red pepper flakes. It’s delicious served over steak, but also works stirred into white or cauliflower rice or atop veggies.

 
 
DSC_0470-edited.jpg
 
 

Marinated Steak

Servings

4 portions

Prep Time

2 hours marinating

Cook Time

10 minutes

Ingredients

  • 2/3 c olive oil

  • 1/2 c orange juice

  • 1/3 c lime juice (2 limes worth)

  • 1/4 c soy sauce

  • 1/4 c worcestershire suace

  • 3 Tbs. red wine vinegar

  • 4 cloves garlic, minced

  • salt & pepper

  • 1 1/2lb skirt steak

Instructions

  1. In a bowl, combine all of the marinade ingredients except for the steak, whisking so it’s all incorporated.

  2. To a large ziploc bag, add your steak and the marinade. Seal the bag and place it in the fridge to marinate for at least two hours.

  3. When you’re ready to grill, remove your steak from the fridge. Turn on your grill and warm to high heat, or 400 degrees.

  4. Grill the steak on each side until desired done-ness. Remove from heat and allow to sit for a few minutes before slicing. Top with chimichurri and serve with desired sides.

* If you don’t have a grill, this steak can easily be seared on the stove or roasted in the oven.

 
 

Chimichurri Sauce

 
 

Instructions

  1. Add all of the ingredients to a blender or a food processor and pulse. You want your consistency to be blended enough to easily pour over your steak, without being too thin. If the mixture is too thick, add additional olive oil to thin the mixture.

  2. Serve the chimichurri over your steak, or other desired protein. Store in the fridge for up to a week.

Ingredients

  • 1 c. cilantro

  • 1 c. parsley

  • 1/4 c. olive oil (plus more if needed)

  • 1/2 white onion, diced

  • 3 cloves garlic, minced

  • Juice of one lime

  • 2 Tbs red wine vinegar

  • 1/2 tsp. salt

  • 1/2 tsp. pepper

  • 1 tsp. red pepper flakes

Recipes, DinnerEmily WeirTampa blogger, Tampa, Dinner, Grill, BBQ