Skirt Steak with Parmesan Chimichurri Sauce


Chimichurri Sauce:
1 cup fresh flat leaf parsley, no stems
1 cup fresh cilantro
½ cup fresh basil
2 teaspoons fresh oregano
¾ cup olive oil
3 garlic cloves
1 shallot, peeled
1 jalapeno, stem removed and seeded
2 tablespoons red wine vinegar
1 tablespoon fresh lime juice
2 tablespoon mayonnaise
3 tablespoons Parmesan cheese
½ teaspoon ground cumin
½ teaspoon red pepper flakes
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1½ pounds skirt steak
¼ cup soy sauce
¼ cup Chimichurri sauce


For the chimichurri: combine all ingredients in a food processor or blender. Process, scraping down the sides occasionally until smooth, about 2-3 minutes. Take out a ¼ cup for marinating the steak and place the rest in an airtight container in the refrigerator.
For the steak marinade: in a small bowl, combine the soy sauce and ¼ cup Chimichurri sauce until well blended. Sprinkle the steak with salt and pepper and place in a resealable plastic bag (cut steak in half crosswise to fit, if necessary). Pour in the marinate mixture, seal the bag and marinate at room temperature for 1 hour.
Heat BBQ or heavy based skillet over high heat until smoking. Remove the steak from the marinade and place on the grill. Cook for 2-3 minutes on each side (use meat thermometer to reach 132°F for medium rare or until cooked to your taste). Transfer to a plate, cover loosely with foil and rest for 7-10 minutes.
Cut thin slices against the grain and serve with remaining Chimichurri Sauce on the side.


Super tender, delicious and affordable Skirt Steak with CREAMY Parmesan Chimichurri Sauce is the perfect summer meal!  Get ready to impress your guests with this quick & easy #beef #dinner!

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4 servings


Friday, June 8, 2018 - 9:14am


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