Nickel Allergy Friendly Skirt Steak with Chimichurri

Total time55 min

Prep time15 min

Cook time10 min

Nickel Allergy Friendly Skirt Steak with Chimichurri

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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
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
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.
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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