Eosinophilic Esophagitis Friendly Chimichurri Steak
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Learn more →Ingredients
4 servings
For the steak
- 1 ½ lb skirt steak, trimmed
- 1 tbsp olive oil
- ½ tsp sea salt
- 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
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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