Carne Asada with Chimichurri Sauce

Light and fresh chimichurri sauce is drizzled over skirt steak for this easy yet delicious meal.

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Servings : 4 Prep Time : 15 minutes Total Time : 30 minutes

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INGREDIENTS

  • 1 cup packed fresh Italian parsley
  • 1/4 cup packed fresh cilantro
  • 1/2 cup olive oil
  • 1/3 cup red wine vinegar
  • 3 garlic cloves, peeled
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1 lb skirt steak
  • Vegetable oil
  • Salt and pepper

PREPARATION

To make the chimichurri sauce, place all of the sauce ingredients into a food processor. Pulse until smooth. Remove from the food processor and place in a bowl. Refrigerate until ready to use. If ingredients separate during refrigeration, mix together before serving.

Liberally sprinkle the skirt steak with salt and pepper on both sides.

Pre-heat a heavy-bottomed pan to medium-high heat. Add a drizzle of vegetable oil to coat the bottom of the pan. Cook the steak for 3-4 minutes on one side. Flip and cook for an additional 4 minutes for medium-rare.

Remove the steak from the pan and let rest for 5 minutes. Slice thinly against the grain. Drizzle half of the sauce over the steak. Reserve the other half for individuals to add as they like.