🏷️ Category: lunch
🌍 Cuisine: South American
⭐ Difficulty: Hard
⏱️ Time: 45 min
📝 Introduction
If you want to add more gluten free, dairy free, paleolithic, and primal recipes to your collection, Chimichurri Skirt Steak with Grilled Asparagus might be a recipe you should try. For $4.9 per serving, you get a main course that serves 4. One portion of this dish contains around 27g of protein, 30
🥘 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
👨🍳 Cooking Steps
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
4
Season skirt steaks with salt & pepper on bother sides
5
Spoon the remaining chimichurri sauce over the steaks & let marinate for 30 minutes up to overnight
6
Pre-heat the grill to 350 to 400 F
7
In a plastic resealable bag, add asparagus, olive oil, garlic, salt & pepper
8
Shake to coat & place in a grill basket
9
Place the steak & grill basket of asparagus directly over a hot grill
10
Gently toss the asparagus for even grilling & baste with garlic, olive oil mixture 10 minutes
11
Grill the skirt steak to desired temperature 5 to 8 minutes per side
12
Remove from grill & let steak rest for 10 minutes before slice long strips
13
Spoon reserved chimichurri sauce over steak & serve with asparagus on the side
