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Grilled Skirt Steak with Chimichurri
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Grilled Skirt Steak with Chimichurri

3 h 35 minPara 6Nutri-Score C€€
de @appetiteofali3 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

6 personas
  • skirt steak (trimmed, at room temperature before grilling)Carne3 piezas
  • cilantro (bunch, finely chopped)Frutas y verduras1 pieza
  • parsley (bunch, finely chopped, plus extra for serving)Frutas y verduras1 pieza
  • garlic (cloves, minced)Frutas y verduras4 piezas
  • shallot (minced)Frutas y verduras0,5 piezas
  • olive oilDespensa120 ml
  • red wine vinegarDespensa52 ml
  • salt (to taste)Especias5 g
  • red pepper flakes (to taste)Especias2 g
  • balsamic vinegarDespensa30 ml
  • honeyDespensa21 g
  • soy sauceDespensa30 ml
  • Dijon mustardDespensa15 g
  • Worcestershire sauceDespensa15 ml
  • garlic powder (to taste)Especias2 g

por ración

Nutrición

332kcal

Carbohidratos
4 g
Proteínas
25 g
Grasas
24 g
Adaptar utensilios

lo que usará

Utensilios

  • Parrilla
  • Bol
  • Pinzas de cocina
  • cutting board

paso a paso

Preparación

  1. Make the chimichurri

    • Finely chop the cilantro and parsley and add to a bowl.
    • Mince the garlic and shallot and add to the herbs.
    • Pour in the olive oil and red wine vinegar, then season with salt and red pepper flakes and stir well.
    Paso 1

  2. Prepare the marinade

    • In a bowl, combine the balsamic vinegar, honey, soy sauce, Dijon mustard, Worcestershire sauce, minced garlic, garlic powder and red pepper flakes.
    • Stir in a spoonful of the chimichurri and season with salt.
    Paso 2

  3. Marinate the steaks

    • Place the skirt steaks in a zip-lock bag and pour in the marinade.
    • Seal and massage so the steaks are well coated.
    • Refrigerate for at least 3 hours.
    Paso 3

  4. Grill the steaks

    • Let the steaks come back to room temperature before grilling.
    • Grill about 2.5 minutes per side over high heat.
    Paso 4

  5. Rest and slice

    • Let the steaks rest properly, then slice against the grain.
    Paso 5

  6. Plate and serve

    • Spread the chimichurri on a platter and arrange the sliced steak on top.
    • Finish with extra chopped parsley.
    Paso 6
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