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Recipe by Avrumi Flam

Chef Flam’s Chimichurri Skirt Steak

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Chef Flam’s Chimichurri Skirt Steak
Meat Meat
Easy Easy
6 Servings
Allergens

No Allergens specified

1 Hour, 30 Minutes
Diets
- Gluten Free - Paleo - Low Carb - No Refined Sugar - Keto

Ingredients

Skirt Steak

  • 2 pounds skirt steak

  • 1 cup Gefen Olive Oil

  • 2/3 cup sherry wine vinegar

  • 2 tablespoons lemon juice

  • 1 cup fresh parsley leaves

  • 1/4 cup fresh basil leaves

  • 1 tablespoon fresh oregano

  • 3 tablespoons fresh minced garlic

  • 2 tablespoons minced shallots

  • 1 tablespoon Manischewitz Kosher Salt

  • 1 tablespoon black pepper

  • 1/4 teaspoon crushed red pepper

Directions

Prepare the Skirt Steak

1.

Add the skirt steak to a container filled with water and let soak in the refrigerator for about an hour, changing the water every 20 minutes.

2.

In a food processor, combine olive oil, sherry, lemon juice, parsley, basil, oregano, garlic, and shallots. Blend but do not purée. Add salt, black pepper, and crushed red pepper.

3.

Transfer sauce to a bowl. Add skirt steak (it should already have been soaked and pounded thin) and marinate for two to four hours.

4.

Meanwhile, preheat oven to 350 degrees Fahrenheit. Heat a grill pan or grill, and grill skirt steak for six minutes on each side. Return meat to the sauce and bake for 15 minutes.

Recipe tags

Avrumi Flam beef chimichurri fresh herbs meat main dish skirt steak steak
Chef Flam’s Chimichurri Skirt Steak

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