Grilled Skirt Steak with Chimichurri
Ingredients
- 2 lb skirt steak
- ½ cup olive oil, divided
- ½ cup orange juice
- ½ cup Nakano® Organic Natural Rice Vinegar, divided
- 7 cloves garlic, minced and divided
- ¼ cup fresh cilantro leaves
- ¼ cup fresh parsley leaves
- ¼ cup fresh mint leaves
- ¼ cup finely diced red onion
- 1 tsp crushed red pepper
Instructions
- Season steak with salt and pepper, if desired. Place steak in a large zip-top plastic bag. Add ¼ cup olive oil, orange juice, ¼ cup vinegar, and 3 cloves minced garlic; seal bag, turning to coat. Refrigerate at least 4 hours or up to 12 hours.
- Preheat grill to medium-high heat. Remove steak from marinade, discarding marinade.
- Grill steak, covered, 4 to 5 minutes per side or to desired doneness. Let stand 5 minutes before slicing across the grain.
- Meanwhile, pulse cilantro, parsley, mint, onion, red pepper, ¼ cup oil, ¼ cup vinegar, and 4 cloves minced garlic in a food processor or blender until finely chopped. Serve sauce with steak.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
402
|
402
|
| Fat (g) | 30 | 30 |
| Sat. Fat (g) | 9 | 9 |
| Protein (g) | 31 | 31 |
| Carb (g) | 3 | 3 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 100 | 100 |
| T. Sugs (g) | 1 | 1 |
| A. Sugs (g) | 0 | 0 |
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