Nickel Allergy Friendly Chimichurri Steak

Total time40 min

Prep time15 min

Cook time10 min

Nickel Allergy Friendly Chimichurri Steak

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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 Beef Inside Skirt Steak Wegmans Skirt Steak
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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
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.
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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