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Grilled Skirt Steak with Chimichurri
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Grilled Skirt Steak with Chimichurri

3 h 35 minServes 6Nutri-Score C€€
from @appetiteofali3 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • skirt steak (trimmed, at room temperature before grilling)Meat3 pieces
  • cilantro (bunch, finely chopped)Produce1 piece
  • parsley (bunch, finely chopped, plus extra for serving)Produce1 piece
  • garlic (cloves, minced)Produce4 pieces
  • shallot (minced)Produce0.5 pieces
  • olive oilPantry120 ml
  • red wine vinegarPantry52 ml
  • salt (to taste)Spices5 g
  • red pepper flakes (to taste)Spices2 g
  • balsamic vinegarPantry30 ml
  • honeyPantry21 g
  • soy saucePantry30 ml
  • Dijon mustardPantry15 g
  • Worcestershire saucePantry15 ml
  • garlic powder (to taste)Spices2 g

per serving

Nutrition

332kcal

Carbs
4 g
Proteins
25 g
Fat
24 g
Adapt tools

what you’ll use

Tools

  • Grill
  • Mixing bowl
  • Tongs
  • cutting board

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 4

  5. Rest and slice

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

  6. Plate and serve

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