I could eat steak every. single. day. It’s one of the best parts of living la vida low carb! That said, I get into the rut of serving steak with mushrooms and onions all the time instead of branching into new flavor territory. Chimichurri is a classic Argentinian green sauce made with fresh herbs, garlic and olive oil for grilled meat. All you need is a food processor– toss the ingredients in and blend till smooth. It’s a great topper for burgers, an awesome marinade for chicken– I even spoon some onto my omelets if there’s some leftover from the night before.
We’ve been striking out on good cuts of steak lately– this skirt steak was cooked to perfection, but still ended up being a little chewy and stringy. The sauce made it palatable! Make it ahead and it will keep in the fridge for a day or two– but I think it’s best made and served fresh.
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Ingredients
- 1 skirt steak
- 1 cup packed fresh Italian parsley
- 1/2 cup packed fresh cilantro
- 1/3 cup red wine vinegar
- 3 garlic cloves
- 1/2-1 tsp of dried crushed red pepper
- 1/2 tsp cumin
- 1/2 tsp kosher salt
- 1/2 cup olive oil
Instructions
- Cook steak to desired temperature.
- Put the rest of ingredients into the food processor and blend till smooth.
- Top onto steak.
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