Gluten-Free Chimichurri Skirt Steak

Ingredients

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• 1.5 lbs skirt steak
• 2 tbsp olive oil (for the pan)
• 3 cloves garlic, minced
• 1 cup fresh parsley, finely chopped
• 0.5 cup fresh cilantro, finely chopped
• 0.25 cup red wine vinegar Shop
• 0.5 cup extra-virgin olive oil (for the chimichurri)
• 0.5 tsp red pepper flakes Shop
• 1 tsp dried oregano Shop
• 1 tsp salt
• 0.5 tsp black pepper

Instructions

1. 1 Prepare the chimichurri sauce by combining the finely chopped fresh parsley, cilantro, minced garlic, red wine vinegar, extra-virgin olive oil, dried oregano, red pepper flakes, 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper in a medium bowl. Stir everything together until well combined, then set aside to allow the flavors to meld for at least 10 minutes.
2. 2 Pat the skirt steak completely dry with paper towels, as this helps achieve a better sear. Season both sides with the remaining salt and black pepper, ensuring an even coating.
3. 3 Heat the olive oil in a large, heavy-bottomed skillet or cast-iron pan over medium-high heat until it shimmers but does not smoke. Carefully place the seasoned skirt steak into the hot pan, ensuring not to overcrowd it if cooking in batches.
4. 4 Sear the skirt steak for 2 to 4 minutes per side, until a deep brown crust forms and the thickest part reads 145°F, the USDA minimum for beef steaks. Move it to a cutting board and rest it for at least 3 minutes (5 to 10 is better) before slicing.
5. 5 Slice the rested skirt steak against the grain into thin strips. Arrange the sliced steak on a serving platter and generously spoon the prepared chimichurri sauce over the top, ensuring each piece is well-coated. Serve immediately with your favorite gluten-free sides, such as roasted vegetables or quinoa.

Nutrition (per serving)

Tips & Notes

• Make the chimichurri first, as step 1 says, so the garlic and herbs have time to blend.
• Skirt steak cooks fast. Check the thickest part early, pull it at 145°F and rest it before slicing so the juices settle.
• Slice the skirt steak against the grain into thin strips, as step 5 says, or it will be chewy.

Common questions