Chimichurri Skirt Steak with Grilled Asparagus
If you want to add more gluten free, dairy free, paleolithic, and primal recipes to your recipe box, Chimichurri Skirt Steak with Grilled Asparagus might be a recipe you should try. This main course has 410 calories, 27g of protein, and 30g of fat per serving. For $4.78 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up steaks, shallot, kosher salt, and a few other things to make it today. It is brought to you by spoonacular user isabelchatterton. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes roughly 45 minutes. Similar recipes include Chimichurri Skirt Steak with Grilled Asparagus, Chimichurri Skirt Steak with Grilled Asparagus, and Chimichurri Skirt Steak with Grilled Asparagus.
Servings: 4
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
Equipment:
food processor
grill
Cooking instruction summary:
- 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.
- 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.
- 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.
Step by step:
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.
Nutrition Information:
covered percent of daily need
