Carne Asada with Chimichurri Sauce (Edit recipe)

Light and fresh chimichurri sauce is drizzled over skirt steak for this easy yet delicious meal.

45 minutes

Difficulty:

Intermediate

This is our estimate based on online research.
Calories:	448
Fat:	41 g
Carbohydrates:	0 g
Protein:	17 g
Cholesterol:	47 g
Sodium:	404 mg
Fiber:	0 g
Sugars:	0 g
Calculated per serving.

by Crowd Cow

View original recipe

Serves: 4

Ingredients

1 cup Parsley, packed Italian, fresh
.25 cup Cilantro, packed, fresh
.5 cup Extra Virgin Olive Oil
.333 cup Red Wine Vinegar
3 cloves Garlic, peeled
.5 tsp Ground Cumin, ground
.5 tsp Salt
1 lb Skirt Steak
Vegetable Oil
Salt and Pepper

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

To make the chimichurri sauce, place all of the sauce ingredients into a food processor.
Pulse until smooth.
Remove from the food processor and place in a bowl.
Refrigerate until ready to use.
If ingredients separate during refrigeration, mix together before serving.
Liberally sprinkle the skirt steak with salt and pepper on both sides.
Pre-heat a heavy-bottomed pan to medium-high heat.
Add a drizzle of vegetable oil to coat the bottom of the pan.
Cook the steak for 3-4 minutes on one side.
Flip and cook for an additional 4 minutes for medium-rare.
Remove the steak from the pan and let rest for 5 minutes.
Slice thinly against the grain.
Drizzle half of the sauce over the steak.
Reserve the other half for individuals to add as they like.