Eosinophilic Esophagitis Friendly Skirt Steak with Chimichurri
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Learn more →Ingredients
4 servings
For the steak
- 1 ½ lb skirt steak, trimmed
- 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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