south american · lunch

Chimichurri Skirt Steak with Grilled Asparagus

Name: Chimichurri Skirt Steak with Grilled Asparagus
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: south american
Ingredients: 1 pound green or white asparagus, woody ends snapped off & discarded; 1/2 teaspoon chili pepper flakes; 1 cup flat leaf parsley, lightly packed & rough chopped; ¼ cup fresh mint leaves; 3 to 5 garlic cloves, rough chopped; 4 garlic cloves, peeled; Kosher salt; 3 tablespoons lemon juice; 1/4 cup of extra-virgin olive oil; ¼ cup fresh oregano leaves; 1 teaspoon freshly ground pepper; Freshly cracked black pepper; 2 tablespoons Red wine vinegar; 2 tablespoons shallot, chopped; 2 skirt steaks

“If you want to add more gluten free, dairy free, paleolithic, and primal recipes to your collection, Chimichurri Skirt Steak with Grilled Asparagus might be a recipe you should try. For $4.9 per serving, you get a main course that serves 4. One portion of this dish contains around 27g of protein, 30g of fat, and a total of 409 calories. This recipe is liked by 11 foodies and cooks. Head to the store and pick up pepper, chili pepper flakes, to 5 garlic cloves, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes. A couple people really liked this Latin American dish. The Fourth Of July will be even more special with this recipe. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 94%. This score is great. Chimichurri Skirt Steak with Grilled Asparagus, Chimichurri Skirt Steak with Grilled Asparagus, and Chimichurri Skirt Steak with Grilled Asparagus are very similar to this recipe.”

total: 45 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Asparaguswoody ends snapped off & discarded1 lb
Chili pepper flakes½ tsp
Flat leaf parsleylightly packed & rough chopped1 cup
Mint leaves¼ cup
To 5 garlic clovesrough chopped3
Garlic clovespeeled4
Kosher salt4 servings
Lemon juice3 tbsp
Olive oil¼ cup
Oregano leaves¼ cup
Pepper1 tsp
Freshly cracked pepper4 servings
Red wine vinegar2 tbsp
Shallotchopped2 tbsp
Skirt steaks2

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

3 steps · 45 min

1
Place all chimichurri sauce ingredients except for the olive oil in a food processor & pulse until well chopped. While the food processor is going, slowly pour the olive oil into the mixture until blended. Reserve half of the sauce to serve on the side with the meal.Season skirt steaks with salt & pepper on bother sides. Spoon the remaining chimichurri sauce over the steaks & let marinate for 30 minutes up to overnight.Pre-heat the grill to 350 to 400 F.In a plastic resealable bag, add asparagus, olive oil, garlic, salt & pepper. Shake to coat & place in a grill basket.
2
Place the steak & grill basket of asparagus directly over a hot grill. Gently toss the asparagus for even grilling & baste with garlic, olive oil mixture 10 minutes.Grill the skirt steak to desired temperature 5 to 8 minutes per side.
3
Remove from grill & let steak rest for 10 minutes before slice long strips. Spoon reserved chimichurri sauce over steak & serve with asparagus on the side.