Low Sodium Chimichurri Steak

Total time40 min

Prep time15 min

Cook time10 min

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Ingredients

4 servings

For the steak

1 ½ lb skirt steak, trimmed
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 Premium USDA Choice Beef Skirt Steak Fresh Wegmans Skirt Steak
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1 tbsp olive oil
½ tsp sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

For the chimichurri

1 cup fresh flat-leaf parsley leaves, tightly packed
½ cup fresh cilantro leaves, tightly packed
3 cloves garlic, minced
½ tsp dried oregano
¼ tsp red pepper flakes
¼ cup olive oil
2 tbsp fresh lemon juice
¼ tsp sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

Instructions

1
Finely chop the parsley and cilantro by hand or pulse briefly in a food processor until roughly chopped — the texture should be coarse, not a paste. Transfer to a small bowl and stir in the minced garlic, dried oregano, red pepper flakes, olive oil, lemon juice, and sea salt until combined. Set aside at room temperature while you cook the steak.
2
Pat the skirt steak completely dry with paper towels, then rub both sides with olive oil and season evenly with sea salt and black pepper.

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