Nickel Allergy Friendly Steak with Chimichurri

Total time35 min

Prep time15 min

Cook time10 min

Nickel Allergy Friendly 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, finely chopped
2 tbsp fresh oregano leaves, finely chopped
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 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
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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