South American · Lunch

Chimichurri Skirt Steak with Grilled Asparagus

Name: Chimichurri Skirt Steak with Grilled Asparagus
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: South American
Ingredients: 1 pound asparagus; 0.5 teaspoon chili pepper flakes; 1 cup flat leaf parsley; 0.25 cup mint leaves; 3 to 5 garlic cloves; 4 garlic cloves; 4 servings kosher salt; 3 tablespoons lemon juice; 0.25 cup olive oil; 0.25 cup oregano leaves; 1 teaspoon pepper; 4 servings freshly cracked pepper; 2 tablespoons red wine vinegar; 2 tablespoons shallot; 2 skirt steaks

dinnerlunchGluten-FreeDairy-FreeKetoPaleoNut-FreeShellfish-FreeEgg-Free

Ingredients

asparagus1 pound
chili pepper flakes0.5 teaspoon
flat leaf parsley1 cup
mint leaves0.25 cup
to 5 garlic cloves3
garlic cloves4
kosher salt4 servings
lemon juice3 tablespoons
olive oil0.25 cup
oregano leaves0.25 cup
pepper1 teaspoon
freshly cracked pepper4 servings
red wine vinegar2 tablespoons
shallot2 tablespoons
skirt steaks2

Instructions

1
Place all chimichurri sauce ingredients except for the olive oil in a food processor & pulse until well chopped.
2
While the food processor is going, slowly pour the olive oil into the mixture until blended.
3
Reserve half of the sauce to serve on the side with the meal.Season skirt steaks with salt & pepper on bother sides.
4
Spoon the remaining chimichurri sauce over the steaks & let marinate for 30 minutes up to overnight.Pre-heat the grill to 350 to 400 F.In a plastic resealable bag, add asparagus, olive oil, garlic, salt & pepper.
5
Shake to coat & place in a grill basket.
6
Place the steak & grill basket of asparagus directly over a hot grill.
7
Gently toss the asparagus for even grilling & baste with garlic, olive oil mixture 10 minutes.Grill the skirt steak to desired temperature 5 to 8 minutes per side.
8
Remove from grill & let steak rest for 10 minutes before slice long strips.
9
Spoon reserved chimichurri sauce over steak & serve with asparagus on the side.