Chimichurri Skirt Steak with Grilled Asparagus
Chimichurri Skirt Steak with Grilled Asparagus is a gluten free, dairy free, paleolithic, and primal main course. This recipe serves 4. One portion of this dish contains roughly 27g of protein, 30g of fat, and a total of 410 calories. For $4.78 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. This recipe is typical of Latin American cuisine. It will be a hit at your The Fourth Of July event. Head to the store and pick up garlic cloves, chili flakes, lemon juice, and a few other things to make it today. 11 person have made this recipe and would make it again. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Foodista. With a spoonacular score of 94%, this dish is excellent. Similar recipes include Grilled Skirt Steak with Chimichurri, GRILLED SKIRT STEAK WITH CHIMICHURRI SAUCE, and Grilled Skirt Steak with Green and Smokey Red Chimichurri.
Servings: 4
Ingredients:
1 pound green or white asparagus, woody ends snapped off & discarded
1/2 teaspoon chili pepper flakes
1 cup flat leaf parsley, lightly packed & rough chopped
¼ cup fresh mint leaves
3 to 5 garlic cloves, rough chopped
4 garlic cloves, peeled
Kosher salt
3 tablespoons lemon juice
1/4 cup of extra-virgin olive oil
¼ cup fresh oregano leaves
1 teaspoon freshly ground pepper
Freshly cracked black pepper
2 tablespoons Red wine vinegar
2 tablespoons shallot, chopped
2 skirt steaks
Equipment:
food processor
grill
Cooking instruction summary:
- Place all chimichurri sauce ingredients except for the olive oil in a food processor & pulse until well chopped. While the food processor is going, slowly pour the olive oil into the mixture until blended. Reserve half of the sauce to serve on the side with the meal.
- Season skirt steaks with salt & pepper on bother sides. Spoon the remaining chimichurri sauce over the steaks & let marinate for 30 minutes up to overnight.
- Pre-heat the grill to 350 to 400 F.
- In a plastic resealable bag, add asparagus, olive oil, garlic, salt & pepper. Shake to coat & place in a grill basket.
- Place the steak & grill basket of asparagus directly over a hot grill. Gently toss the asparagus for even grilling & baste with garlic, olive oil mixture 10 minutes.
- Grill the skirt steak to desired temperature 5 to 8 minutes per side.
- Remove from grill & let steak rest for 10 minutes before slice long strips. Spoon reserved chimichurri sauce over steak & serve with asparagus on the side.
Step by step:
1. Place all chimichurri sauce ingredients except for the olive oil in a food processor & pulse until well chopped. While the food processor is going, slowly pour the olive oil into the mixture until blended. Reserve half of the sauce to serve on the side with the meal.Season skirt steaks with salt & pepper on bother sides. Spoon the remaining chimichurri sauce over the steaks & let marinate for 30 minutes up to overnight.Pre-heat the grill to 350 to 400 F.In a plastic resealable bag, add asparagus, olive oil, garlic, salt & pepper. Shake to coat & place in a grill basket.
2. Place the steak & grill basket of asparagus directly over a hot grill. Gently toss the asparagus for even grilling & baste with garlic, olive oil mixture 10 minutes.Grill the skirt steak to desired temperature 5 to 8 minutes per side.
3. Remove from grill & let steak rest for 10 minutes before slice long strips. Spoon reserved chimichurri sauce over steak & serve with asparagus on the side.
Nutrition Information:
covered percent of daily need
