| Level: | Easy |
| Total: | 30 min |
| Active: | 15 min |
| Yield: | 6 servings |
Ingredients
- 4 pounds skirt steak
- 2 packed cups fresh flat-leaf parsley leaves, chopped
- 2/3 cup extra-virgin olive oil, plus more for the grill grates
- 6 tablespoons fresh lemon juice
- 1 to 2 teaspoons crushed red pepper flakes
- 2 to 3 cloves garlic, pressed or minced
- Flaky sea salt and freshly ground black pepper
Instructions
- Prepare a grill or a grill pan for medium-high heat. Lightly oil the grill grates. Remove the steak from the refrigerator and let it sit out while you heat the grill, 20 minutes.
- Toss together the parsley, oil, lemon juice, crushed red pepper flakes, garlic and salt and pepper to taste in a small bowl. Set aside. (You can make this up to 2 hours in advance.)
- Season the steak on both sides generously with salt and pepper. Grill until the meat is charred and medium-rare inside, about 2 minutes per side. Transfer to a cutting board and let rest without touching the steak for 5 minutes (don’t rush this–the secret is keeping the juicy flavor inside the steak). Slice the steak across the grain, transfer to a serving platter and scatter the chimichurri all over the top.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 307 |
| Total Fat | 24 g |
| Saturated Fat | 7 g |
| Carbohydrates | 1 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 23 g |
| Cholesterol | 74 mg |
| Sodium | 318 mg |
Reviews
Delish! So simple yet fabulous! I used cilantro instead of parsley kinda by accident but it was great!
Sounds good to me
Great simple recipe!