Nickel Allergy Friendly Argentinian Steak with Chimichurri

Total time1 hr 5 min

Prep time20 min

Cook time15 min

Nickel Allergy Friendly Argentinian Steak with Chimichurri

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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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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
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
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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