Eosinophilic Esophagitis Friendly Argentinian Steak with Chimichurri
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Learn more →Ingredients
4 servings
For the steak
- 1 ½ lb skirt steak or flank steak
- 1 tbsp extra-virgin olive oil
- 1 tsp kosher salt
- ½ tsp black pepper, freshly ground
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
- 3 tbsp red wine vinegar
- ½ cup extra-virgin olive oil
- ¼ tsp kosher salt
Instructions
- 1
Pat the steak dry with paper towels, then rub all over with 1 tbsp olive oil, 1 tsp kosher salt, and the black pepper. Let the steak rest at room temperature for 30 minutes before cooking.
- 2
While the steak rests, make the chimichurri: combine the parsley, oregano, garlic, and red pepper flakes in a mixing bowl. Add the red wine vinegar and 1/4 tsp kosher salt, then pour in the 1/2 cup olive oil. Stir well until combined. Taste and adjust salt if needed. Set aside at room temperature to let the flavors develop.
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