Grilled Skirt Steak with Chimichurri Sauce
Ingredients
For the Chimichurri Sauce:
½ cup
packed fresh cilantro, finely chopped
½ cup
packed fresh parsley, finely chopped
2 tbsp.
packed fresh oregano, finely chopped
¼
red onion, finely chopped (about 3 tbsp.)
1 tbsp.
GOYA® Minced Garlic
⅛ tsp.
GOYA® Hot Pepper Flakes (optional)
2 tbsp.
GOYA® Lemon Juice
2 tbsp.
GOYA® Red Wine Vinegar
½ cup
GOYA® Extra Virgin Olive Oil
GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
For the Skirt Steak
1 lb.
skirt steak, cut into four 4-oz. pieces
GOYA® Adobo All-Purpose Seasoning, to taste
*The ChefsBest® Excellence Award is awarded to brands that surpass quality standards established by independent professional chefs.
About
Grilled Skirt Steak with Chimichurri Sauce
In Argentina, "asados," or grilled meats, are often enjoyed with a fresh tasting, flavor-packed sauce called chimichurri. It’s a classic for good reason! Made with freshly chopped herbs, fruity GOYA® Extra-Virgin Olive Oil and a dash of lemon and vinegar, this tart, vibrant topping turns plain grilled poultry, meat and seafood into something super special.
This churrasco con chimichurri recipe pairs chimichurri with tender, grilled skirt steak. Serve the sauce on the side as you’d find it in Argentina, in a small bowl or jar.
Directions
Step 1
In a small bowl, combine cilantro, parsley, oregano, onion, garlic and hot pepper flakes, if desired. Stir in lemon juice and vinegar. Slowly drizzle in olive oil, stirring constantly until combined. Season with adobo. Cover and refrigerate until ready to use (can be kept in refrigerator for up to 3 days).
Step 2
Prepare grill to medium-high heat, or heat grill pan over medium-high heat. Sprinkle steak on both sides with sazon and adobo. Cook steak, flipping, until golden brown, about 6 minutes for medium rare.
Step 3
Transfer steak to serving plates; top with chimichurri sauce.