This flavorful, yet time-saving dish can be made in just under 30 minutes. Thin flaps of skirt steak are pan-seared, then topped with an easy-to-make chimichurri sauce made with charred shallots, jalapeños and garlic for a smoky, herbaceous flavor. This recipe only uses one skillet and a food processor so clean-up will be a breeze!

Quick Info

⏱️ 25 min • 🍽️ 4 servings • ⭐ 89%

Nutrition

333 cal • 32g protein • 3g carbs • 20g fat

Tags

[Central & South American] • [Dairy-Free] • [Gluten-Free] • [Healthy] • [Low-Carb] • [Easy] • [Under 30 Minutes] • [Dinner]

Ingredients

• 1½ pounds skirt steak, trimmed of excess fat and cut into 3 pieces
• 1 tablespoon vegetable oil
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 8 garlic cloves
• 2 small shallots, halved lengthwise
• 1 jalapeño, stemmed, halved, seeds and ribs removed
• 1 cup packed fresh flat-leaf parsley leaves
• ¾ cup packed fresh cilantro leaves
• ½ cup olive oil
• ¼ cup packed fresh oregano leaves
• ¼ cup red wine vinegar

Instructions Preview

1. Heat a large cast-iron skillet over high h…
2. Brush the steaks with the vegetable oil an…
3. Place the steak in the skillet, working in…

…and 5 more steps

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Recipe by: Tikeyah Whittle, Codii Lopez • From: Tasty