Chimichurri Skirt Steak With Grilled Asparagus

Name: Chimichurri Skirt Steak With Grilled Asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup flat leaf parsley lightly packed & rough chopped; 1/4 cup fresh oregano leaves; 1/4 cup fresh mint leaves; 5 garlic cloves rough chopped; 3 tablespoons red wine vinegar; 3 tablespoons lemon juice; 2 tablespoons shallot chopped; 1 teaspoon kosher salt; 1 teaspoon freshly ground pepper; 1/2 teaspoon chili pepper flakes; 3/4 cup extra-virgin olive oil; 2 skirt steaks; kosher salt; cracked black pepper; 1 pound white asparagus or green, woody ends snapped off & discarded; 2 garlic cloves finely minced; 2 tablespoons olive oil; kosher salt; cracked black pepper Freshly

Servings: persons

1 cup flat leaf parsley lightly packed & rough chopped
1/4 cup fresh oregano leaves
1/4 cup fresh mint leaves
5 garlic cloves rough chopped
3 tablespoons red wine vinegar
3 tablespoons lemon juice
2 tablespoons shallot chopped
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
1/2 teaspoon chili pepper flakes
3/4 cup extra-virgin olive oil
2 skirt steaks
kosher salt
cracked black pepper
1 pound white asparagus or green, woody ends snapped off & discarded
2 garlic cloves finely minced
2 tablespoons olive oil
kosher salt
cracked black pepper Freshly

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.
2
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.
3
Pre-heat the grill to 350u00b0 to 400u00b0 F.
4
In a plastic resealable bag, add asparagus, olive oil, garlic, salt & pepper. Shake to coat & place in a grill basket.
5
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.
6
Grill the skirt steak to desired temperature - 5 to 8 minutes per side.
7
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.

950

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 cup flat leaf parsley lightly packed & rough chopped, 1/4 cup fresh oregano leaves, 1/4 cup fresh mint leaves, 5 garlic cloves rough chopped, and more.

Yes, Chimichurri Skirt Steak With Grilled Asparagus falls under the Vegetarian 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.

That's it — enjoy your meal!