Chimichurri Sauce And Steak – a delicious recipe with onglet skirts, parsley, shallot, olive oil, garlic, red wine vinegar. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
1. skirt steak will need to butchered by you. remove all gristle and sinews from the surface of the piece. run a sharp knife down the center of the muscle separating the meat from the thick strap of sinew that runs right thru the middle.
2
2. pick the washed parsley leaves from the stalks and chop them moderately finely. place them in a bowl and add the peeled and finely chopped shallot and garlic, together with the vinegar, chilli flakes and roughly chopped marjoram
3
3. prepare the grill. very hot fire over a large area. season the meat with sea salt and rub lightly with olive oil let them sear on the grill before turning. cook until seared but still rate.
4
4. remove meat from grill and place on a rack. spoon sauce over the meat. leave steak to rest for 5 minutes. then slice across the grain, lay on serving dish and put more sauce back over the meat.
25
kcal
Calories
3
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 whole onglet skirts, weighing about 4 lbs each., 1 bunch of flat parsley, 1 shallot, olive oil, and more.
Yes, Chimichurri Sauce And Steak falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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