Pregnancy Friendly Argentine Chimichurri Steak
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Learn more →Ingredients
4 servings
For the steak
- 1 ½ lb skirt steak or flank steak
Ingredient noteCook all meat thoroughly when pregnant.
- 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
Ingredient noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about 1 1/2 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- 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.
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