Marinate Ahead and Grill
Chimichurri Skirt Steak
Grilled Asparagus and Smoky Sweet Potatoes
Wine Recommendation
Alamos Malbec
Ingredients
- 3 Tbsp olive oil, divided
- 3 cloves garlic, minced and divided
- ¼ cup fresh lemon juice, divided
- 1 tsp pepper, divided
- 2 lb skirt steak
- ¾ tsp salt, divided
- 1 cup packed fresh parsley leaves
- 1 Tbsp water
- 1½ tsp lemon zest
Instructions
- Combine 2 Tbsp oil, 1 minced clove garlic, 2 Tbsp lemon juice and ½ tsp pepper in a large zip-top plastic freezer bag; add steak. Seal bag, and turn to coat meat. Chill 30 minutes to 1 hour.
- Preheat grill to medium-high heat. Sprinkle steak with ½ tsp each salt and pepper.
- Grill steak, covered, 4 to 5 minutes per side or to desired doneness. Let stand 5 minutes; cut across the grain into thin strips.
- Pulse parsley, water, lemon zest, 2 cloves minced garlic, 2 Tbsp lemon juice, 1 Tbsp oil, and ¼ tsp salt in a food processor or blender until finely chopped. Serve sauce over steak.
Side Dish Ingredients
- 3 sweet potatoes, cut into ½-inch-thick wedges
- ¼ cup olive oil, divided
- 1 tsp smoked paprika
- ¾ tsp salt, divided
- ¾ tsp pepper, divided
- 2 lb asparagus, trimmed
Side Dish Instructions
- Preheat oven to 425°F. Toss together potatoes, 3 Tbsp oil, paprika, and ½ tsp each salt and pepper on a greased large rimmed baking sheet.
- Bake 20 minutes or until potatoes are browned and tender, stirring after 10 minutes.
- Meanwhile, preheat grill to medium-high heat. Toss together asparagus, 1 Tbsp oil, and ¼ tsp each salt and pepper until coated.
- Grill asparagus, covered, 6 minutes or until crisp-tender.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
353
|
168
|
521
|
| Fat (g) | 25 | 9 | 34 |
| Sat. Fat (g) | 8 | 1 | 9 |
| Protein (g) | 31 | 4 | 35 |
| Carb (g) | 2 | 19 | 21 |
| Fiber (g) | 1 | 5 | 6 |
| Sodium (mg) | 395 | 330 | 725 |
Clean Eating Meal Plan
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