Anti Inflammatory Argentine Chimichurri Steak

Total time1 hr 5 min

Prep time20 min

Cook time15 min

Anti Inflammatory Argentine Chimichurri Steak

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the steak

1 ½ lb skirt steak or flank steak
ALDI Grass Fed Beef Skirt Steak
See all
2 tbsp olive oil
1 tsp kosher salt
½ tsp black pepper

For the chimichurri

1 cup fresh flat-leaf parsley leaves and tender stems, finely chopped
2 tbsp fresh oregano leaves, finely chopped
3 cloves garlic, minced
½ tsp red pepper flakes
½ cup olive oil
2 tbsp apple cider vinegar
½ tsp kosher salt

Instructions

1
Make the chimichurri: combine the parsley, oregano, garlic, red pepper flakes, olive oil, apple cider vinegar, and salt in a small bowl and stir until evenly mixed. Set aside at room temperature for at least 30 minutes to allow the flavors to develop.
2
Pat the steak dry with paper towels, rub both sides with the 2 tbsp olive oil, and season evenly with the kosher salt and black pepper.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!