Prep: 5 min.
Cook: 10 min.
Serves: 6
Cost per serving: $2.39
1/2 cup finely chopped fresh parsley
1/3 cup extra-virgin olive oil
1/4 cup fresh lemon juice
2 garlic cloves, finely chopped
1/2 tsp. crushed red pepper or more to taste
Salt
1 1/2 lb. skirt steak
1. Make chimichurri: Mix parsley, oil, lemon juice, garlic, crushed red pepper and 1/4 tsp. salt in a bowl.
2. Prepare steak: Preheat a gas grill to high for 20 minutes; oil when hot. Sprinkle steak with salt. Grill steak for 4 to 6 minutes, flip and continue to cook until done, 3 to 4 minutes more for medium-rare, depending on thickness of meat and heat of grill. (Or, cook in batches on stovetop on a lightly oiled, ridged grill pan over medium-high heat.)
3. Transfer steak to cutting board, tent loosely with foil and let stand 5 minutes. Slice and spoon chimichurri on top to serve.
PER SERVING: 339 Cal., 23g Fat (6g Sat.), 67mg Chol., 0g Fiber, 31g Pro., 2g Carb., 161mg Sod.
Kitchen tip
Swap steaks. Can't find skirt steak at your supermarket? Try flank or hanger steak instead.
A lighter grilling possibility
For dessert
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