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Chimichurri livens up grilled skirt steak.

Chimichurri livens up grilled skirt steak.

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Updated: May 9, 2012 9:44AM



1 small garlic clove, peeled

1 cup gently packed fresh parsley

¾ cup gently packed cilantro leaves

1/3 cup olive oil

¼ cup red wine vinegar

Grated zest of 1 lemon

¼ teaspoon red pepper flakes

¼ teaspoon kosher salt


2 pounds skirt steak, trimmed
of fat

¼ teaspoon kosher salt

1 tablespoon vegetable oil
(if using skillet)

For sauce: Place garlic in food processor; pulse until finely chopped, scraping sides of bowl if necessary. Add parsley and cilantro; pulse until roughly chopped. Transfer mixture to bowl; whisk in olive oil, red wine vinegar, lemon zest, red pepper flakes and salt. Use immediately or refrigerate, covered, up to 2 days.

For steak: Heat grill or large heavy skillet (preferably cast iron) over medium-high heat until very hot. Season steaks with salt; place on grill or, if using skillet, add vegetable oil to skillet before cooking (if necessary, cook in batches). Cook until first side is golden brown, about 3 minutes. Turn steak; cook on other side 2 to 3 minutes more.

Let steak rest 10 minutes, covered with aluminum foil, before serving. Serve with chimichurri.

From You Can Trust a Skinny Cook by Allison Fishman

Nutrition facts per serving: 361 calories, 24 g fat, 6 g saturated fat, 86 mg cholesterol, 1 g carbohydrates, 0 g sugars, 32 g protein, 270 mg sodium, 1 g fiber

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