Eosinophilic Esophagitis Friendly Argentine Chimichurri Steak
Total time1 hr 5 min
Prep time20 min
Cook time15 min
5.0(14)
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4 servings
For the steak
- 1 Ā½ lb skirt steak or flank steak
- 2 tbsp olive oil
- 1 tsp kosher salt
- Ā½ 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
- Ā½ tsp red pepper flakes
- Ā½ cup olive oil
- 2 tbsp apple cider vinegar
- Ā½ 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.
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