Anti Inflammatory Skirt Steak with Chimichurri

Total time55 min

Prep time15 min

Cook time10 min

Anti Inflammatory Skirt Steak with Chimichurri

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Ingredients

4 servings

For the steak

1 ½ lb skirt steak, trimmed
ALDI Grass Fed Beef Skirt Steak
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1 tbsp 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, packed
2 tbsp fresh oregano leaves
3 cloves garlic, minced
½ tsp red pepper flakes
3 tbsp red wine vinegar
½ cup olive oil
¼ tsp kosher salt

Instructions

1
Pat the skirt 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.
2
While the steak rests, make the chimichurri: finely chop the parsley and oregano by hand (or pulse briefly in a food processor — the sauce should be textured, not pureed), then combine in a small bowl with the minced garlic, red pepper flakes, red wine vinegar, 1/2 cup olive oil, and 1/4 tsp kosher salt. Stir well and set aside at room temperature to let the flavors develop.

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