Mold Detox Friendly Argentine Chimichurri Steak
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Learn more →Ingredients
4 servings
For the steak
- 1 ½ lb skirt steak or flank steak
- 2 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp black pepper
Ingredient noteDried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
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
Ingredient noteDried red pepper flakes can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid red pepper flakes, please tap it and change its rating to Red.
- 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.
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