Low Sodium Steak with Chimichurri

Total time35 min

Prep time15 min

Cook time10 min

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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 Premium USDA Choice Beef Skirt Steak Fresh Wegmans Skirt Steak
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1 tbsp olive oil
1 tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp black pepper, freshly ground

For the chimichurri

1 cup fresh flat-leaf parsley leaves and tender stems, finely chopped
2 tbsp fresh oregano leaves, finely chopped
3 tbsp garlic-infused olive oil
2 tbsp extra-virgin olive oil
2 tbsp red wine vinegar
¼ tsp red pepper flakes
¼ tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
3 tbsp scallion greens, thinly sliced (optional)

Instructions

1
Make the chimichurri: combine the parsley, oregano, garlic-infused oil, extra-virgin olive oil, red wine vinegar, red pepper flakes, salt, and scallion greens (if using) in a small bowl and stir until evenly mixed. Set aside at room temperature while you cook the steak — the flavors deepen as it sits.
2
Pat the skirt steak thoroughly dry with paper towels, then rub all over with the olive oil, salt, and black pepper.

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