Introduction
Looking for a dish that’s bursting with flavor? This Savory Skirt Steak with Mint Chimichurri is your answer! The skirt steak is juicy and tender, paired with a chimichurri sauce that has a refreshing twist thanks to the mint. Trust me, this chimichurri is to die for! The perfect balance of crushed red pepper, garlic, parsley, cilantro, and mint creates a sauce you’ll want to drizzle over everything. I paired it with crispy smashed potatoes and a glass of red wine—DELISH!
About The Recipe
Ingredients
For the Chimichurri:
1 cup fresh parsley (finely chopped)
½ cup fresh cilantro (finely chopped)
¼ cup fresh mint (finely chopped)
4 cloves garlic (minced)
1 tsp crushed red pepper flakes
2 tbsp red wine vinegar
½ cup olive oil
Salt and pepper to taste
For the Skirt Steak:
1.5 lbs skirt steak
2 tbsp olive oil
Salt and pepper to taste
1 tsp garlic powder
Preparation
Chimichurri:
In a medium bowl, combine parsley, cilantro, mint, garlic, and crushed red pepper.
Stir in red wine vinegar and olive oil until well mixed.
Season with salt and pepper to taste.
Set aside to let the flavors blend while you prepare the steak.
Skirt Steak:
Preheat your grill or cast-iron skillet to high heat.
Rub the skirt steak with olive oil, then season both sides generously with salt, pepper, and garlic powder.
Cook the steak for 3-4 minutes per side for medium-rare, or adjust to your preferred doneness.
Remove the steak from heat and let it rest for 5 minutes before slicing against the grain.
Serving:
Slice the steak thinly and drizzle with the mint chimichurri.
Serve with smashed potatoes and your favorite red wine for a delicious pairing.