Rye Free Argentine Chimichurri Steak

Total time1 hr 5 min

Prep time20 min

Cook time15 min

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Ingredients

4 servings

For the steak

1 ½ lb skirt steak or flank steak
Signature Farms USDA Choice Beef Boneless Skirt Steak - 1.5Lbs USDA Choice Beef Skirt Steak Boneless - 1.50 Lb USDA Choice Beef Skirt Steak Swift Beef Inside Skirt Steak Wegmans Skirt Steak
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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.

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