Chimichurri Skirt Steak

Ever get bored of the same meals over again? I do. All the time. I’m guilty of falling into repetitive movements. I plan my meals ahead of time usually around the end of the week for the following. Switching your meals up, in my opinion, keeps a beat in your step. I don’t know, maybe it’s just me. But I love getting excited over a home cooked meal. I geek out even more when it’s super easy, healthy, cheap, and revolves around all fresh ingredients.

Some could say chimichurri is over played…”whatever featuring an eyeroll” from mwah.

You can have a simple meal with bright fresh ingredients with little preparation time and that should get you pumped up!

Skirt steak is possibly the most underrated piece of red meat and is one of my favorite cuts. Possibilities are endless with skirt-steak.

I purchased 2.12 lbs of skirt steak for $10 and was able to cut it in half and divide into two meals for both my husband and I. WIN. Steak for $2.50 per person for TWO Meals. YES PLEASE. 

Tip: Skirt-steak is cheap way to entertain while still being able to wow your guests. Serve this recipe as an appetizer accompanied by some cocktails!

Ok so now I have two meals of skirt steak to plan for what am I going to do?

Chimi chimi churrrrrrrri.  (Insert dance move here)

If you didn’t catch on to that, I am going to make chimichurri sauce.

You can use as a marinade plus sauce or just sauce on a nicely seasoned piece of skirt steak.

I do like to keep things lighter and healthy, especially during the week so I watch how much salt and olive oil I prepare with.

I love a nice dry rub accompanied by the chimicurri. I left the salt to the chimichurri and passed over it with the dry rub, considering most seasonings you use, have sodium already in them.

Needless to say…. BOMB.COM

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Ingredients you’ll need:

1 Fresno chilli or red jalapeño, OR 1/2 green jalapeño (I used green and used half to avoid sauce from being too spicy ) 

(push comes to shove you can use 1/4 red pepper flakes) 

3-4 garlic cloves

1 shallot 

1/2 cup finely chopped cilantro 

1/2 cup flat leaf parsley (trim stems) 

2 tablespoons fresh oregano leaves 

1/2 cup olive oil

1/2 cup white balsamic vinegar (red or white vinegar can also be used) 

1/2 teaspoon sea salt

1 teaspoon freshly ground black pepper

 


Instructions for Chimichurri marinade


You can either chop ingredients or use a processor.  Processor is more time efficient.

  1. Finely chop or place in processor garlic, shallot, and frenso pepper or jalapeno pepper
  2. Finely chop or add to processor each herb: cilantro, parsley, and oregano
  3. Continue to pulse ingredients
  4. If in processor, slowly add oil olive while pulsing.
  5. While pulsing, slowly add vinegar
  6. If you are not using a processor whisk ingredients together
  7. Add salt and pepper

Instructions for Skirt Steak


  1. Depending on whether or not you would like dry rub + chimichurri marinade apply dry rub and/or chimichurri sauce a few hours before cooking.
  2. Preheat oven at 400 degrees
  3. Preheat skillet on medium heat for 1 1/2 minutes
  4. Pan sear 1lb of skirt steak for three minutes on each side (depending on thickness, I had a thinner cut of skirt steak)
  5. Place skillet in preheated oven for for 10. minutes, turning over meat at 5 minutes.
  6. Let rest for 5 minutes
  7. Slice skirt steak thinly
  8. Serve next to a veggie and potato! OR on top of a fresh salad.

 

 

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