Argentine 12 min

Chimichurri Skirt Steak

Name: Chimichurri Skirt Steak
Total time: 12 min
Yield: 2 servings
Cuisine: Argentine
Ingredients: 2 lbs skirt steak; 1 cup fresh parsley, packed; ½ cup fresh cilantro; 5 cloves garlic; 3 tablespoons red wine vinegar; ½ teaspoon red pepper flakes; ½ teaspoon cumin; ½ cup olive oil; Salt and black pepper to taste; 2 tablespoons vegetable oil for the pan

high-proteingluten-freeketopaleoquick

Ingredientsfor 2

480

Cal

44g

Protein

Carbs

32g

Fat

12 lbs skirt steak
21 cup fresh parsley, packed
3½ cup fresh cilantro
45 cloves garlic
53 tablespoons red wine vinegar
6½ teaspoon red pepper flakes
7½ teaspoon cumin
8½ cup olive oil
9Salt and black pepper to taste
102 tablespoons vegetable oil for the pan

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Instructions

1
Make chimichurri: blend parsley, cilantro, garlic, red wine vinegar, red pepper flakes, cumin, and salt until finely chopped. With the blender running, drizzle in olive oil. Don't over-blend — it should have texture, not be a smooth puree.
2
Marinate steak in 2 tablespoons of chimichurri for 30 minutes. Remove from marinade and pat dry. Season generously with salt and pepper.
3
Heat vegetable oil in a cast-iron skillet over extremely high heat until smoking. Add steak and press flat with a spatula. Skirt steak is thin — cook 2–3 minutes per side for medium-rare. It cooks fast. Do NOT overcook skirt steak — it becomes tough.
4
Rest for 5 minutes, then slice against the grain into thin strips. Skirt steak has visible long muscle fibers — cutting against them is essential for tenderness. Serve with generous spoonfuls of chimichurri over the top.