grilled skirt steakwith chimichurri
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Prep Time: 10 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 25 minutes minutes
FOR THE STEAK
- 1 ½ pound skirt steak
- ½ cup olive oil
- ½ cup orange juice
- ¼ cup worcestershire sauce
- ¼ cup soy sauce
- 3 tablespoons red wine vinegar
- 2 cloves garlic minced
- 2 limes zest + juice
FOR THE CHIMICHURRI
- ⅓ cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 lime zest + juice
- 3 cloves garlic
- ⅓ cup parsley
- ⅓ cup cilantro
FOR SWEET POTATO FRIES
- 4 sweet potatoes sliced into thin strips, about ¼-inch wide
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 2 teaspoons cornstarch
- Add 1 ½ pounds of skirt steak to a large resealable bag or 9×13 inch baking dish.
- Add ½ cup oil (olive, avocado,etc.), ½ cup orange juice, ¼ cup Worcestershire sauce, ¼ cup soy sauce, 3 tablespoons red wine vinegar, 2 minced garlic cloves (2 frozen garlic cubes), and lime zest and juice from 2 limes. Cover and allow the steak to marinate for 1 hour and up to 8 hours.
- In the meantime, prepare the chimichurri. In a food processor or blender, combine the ⅓ cup olive oil, 3 tablespoons red wine vinegar, zest and juice of 1 lime, 3 minced garlic cloves (or 3 frozen garlic cubes), ⅓ cup parsley,⅓ cup cilantro, salt, and pepper and puree until smooth. (if it’s too thick you can add 1-2 tablespoons water) Season to taste with additional salt and pepper, if necessary. Cover and chill until ready to use.
- For the sweet potato fries: Pre-heat oven or air fryer to 400°F. Use a non-stick sheet tray or line with parchment paper or spray with non-stick spray.
- Add the 3-4 sweet potatoes cut into thin strips to a mixing bowl and drizzle evenly with the 2 tablespoons olive oil, 1 teaspoon paprika, and 2 teaspoons cornstarch; toss to evenly coat and the cornstarch has soaked into the oil.
- Spread the fries out in an even layer on the prepared baking sheet or in the air fryer and roast for 10 minutes. Toss then continue roasting for another 10 minutes until the fries are crispy and have begun to brown a bit on the tips (time will be shorter if using an air fryer).
- While the sweet potato fries are in the oven. Remove the steak from the marinade and grill steak over direct heat until char lines appear, about 3 to 5 minutes per side, or until desired doneness (125° for rare, 135° for medium rare, 145° medium).
- Transfer steak to a cutting board and allow it to rest for a few minutes before slicing against the grain.
- Serve steak with chimichurri drizzled over the top alongside the sweet potato fries.
- To complete this meal serve with my favorite simple arugula salad.
- Protein: If you can’t find skirt steak, any steak will work well with this recipe. I suggest looking for flank steak as a secondary option.
- Vegetarian: Rather than grilling steak, marinate and grill a bunch of veggies like zucchini, yellow squash, portabella mushrooms, onions, bell peppers and thick asparagus. Serve the roasted veggies over cooked grains like farro drizzled with the chimichurri on top.
- Gluten-free: Rather than soy sauce, use coconut aminos in marinade.
- Other: If you don’t like cilantro in your chimichurri, you can replace it with parsley.
WEEKEND PREP / MAKE AHEAD
- Mix marinade and store in an airtight container or resealable bag.
- Cut and store sweet potatoes in an airtight container.
- Make Chimichurri and store in an airtight container for up to 5 days.
Calories: 549kcal | Carbohydrates: 11g | Protein: 39g | Fat: 40g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 25g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 1148mg | Potassium: 772mg | Fiber: 1g | Sugar: 5g | Vitamin A: 106IU | Vitamin C: 28mg | Calcium: 50mg | Iron: 5mg