Chimichurri skirt steak with grilled asparagus
Chimichurri Skirt Steak with Grilled Asparagus is a gluten-free, dairy-free, paleolithic, and primal recipe that is perfect for Fourth of July celebrations. It is a Latin American dish that provides vitamins and minerals, making it a flavorful and nutritious main course option.
Ingredients
green white asparagus
1 pound
red chilli
0.5 tsps
flatleaf parsley
1 cup
fresh mint
0.25 cup
whole garlic clove
3
kosher salt
4 servings
lemon juice
3 Tbsps
extra virgin olive oil
0.25 cup
oregano
0.25 cup
black pepper
1 tsp
red wine vinegar
2 Tbsps
shallot
2 Tbsps
steaks
2
Method
- Place all chimichurri sauce ingredients except for the olive oil in a food processor & pulse until well chopped. While the food processor is going, slowly pour the olive oil into the mixture until blended. Reserve half of the sauce to serve on the side with the meal.Season skirt steaks with salt & pepper on bother sides. Spoon the remaining chimichurri sauce over the steaks & let marinate for 30 minutes up to overnight.Pre-heat the grill to 350 to 400 F.In a plastic resealable bag, add asparagus, olive oil, garlic, salt & pepper. Shake to coat & place in a grill basket.
- Place the steak & grill basket of asparagus directly over a hot grill. Gently toss the asparagus for even grilling & baste with garlic, olive oil mixture 10 minutes.Grill the skirt steak to desired temperature 5 to 8 minutes per side.
- Remove from grill & let steak rest for 10 minutes before slice long strips. Spoon reserved chimichurri sauce over steak & serve with asparagus on the side.
Nutrition:
Carbs
11 g
Fat
29 g
Protein
26 g
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