1 lb Beef Skirt Steaks
¾ C Olive Oil
Salt & Black Pepper
½ C Fresh Italian Parsley
¼ C Fresh Cilantro
¼ C Oregano
¼ Onion, diced
3 Garlic cloves chopped
½ cup Lemon-juice
Salt and Black Pepper
Optional-crushed red chili flakes
Chop the herbs fine and combine with olive oil, lemon juice, garlic and onions. Season with salt and pepper to taste. Marinate the trimmed skirt steaks in half of this Chimichurri sauce for 30 minutes. Reserve the rest this Chimichurri sauce for later.
On the hot pre-heated grill, cook the skirt steaks until grill lines appear underneath, then turn 90 degrees to create cross grill marks after about 3 minutes or until medium rare or desired doneness. Flip steaks over and repeat to achieve nice flavorful grill marks then top with the Chimichurri sauce.
Try this along with Herb and garlic marinated grilled summer vegetables and St Supery Malbec.
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