Easy Skirt Steak with Chimichurri
Skirt steak with fresh made chimichurri made in under 30 minutes.
Equipment
- Cast Iron Skillet
- Mason Jar for storing extra Chimichurri
Ingredients
- 1 lb skirt steak
- 1 tsp fine himalayan salt
- 1 lb asparagus
- 1 tbsp avocado oil
For the Chimichurri
- 1 cup minced fresh parsley
- 1 /2 cup minced fresh cilantro
- 1/4 cup minced fresh mint leaves
- 2 tbsp minced fresh oregano leaves
- 1/4 cup minced garlic (about 6 cloves)
- 1 tsp himalayan salt
- 1/2 cup red wine vinegar
- juice of 1 lemon
- 1 cup olive oil or avocado oil
Instructions
Chimichurri
- Combine all fresh herbs, garlic and salt into a medium bowl.
- Add the vinegar and lemon juice and let sit for a few minutes, then whisk in the avocado oil.
- Transfer the mixture into a mason jar, or other air-tight container.
- Store in a cool, dark place like a pantry. Chimichurri will stay good for a while and gets better with age.
- Mix or shake before using.
Skirt Steak
- Heat the cast iron skillet over medium heat for 10 minutes to get it really hot.
- Score the underside of the meat and cut it in 3-4 pieces that will fit in the skillet. Season with salt.
- When the skillet is hot, add the skirt steak pieces and sear for 4 minutes on each side, for medium-cooked steaks.
- Remove when done and add the asparagus to the skillet.
- Drizzle with oil and cook for 4 minutes, turning once.
- Serve the skirt steak and asparagus with chimichurri drizzled over everything.