Skirt Steak With Chimichurri Sauce

Name: Skirt Steak With Chimichurri Sauce
Prep time: 2 h 22 min
Cook time: 2 h 22 min
Total time: 2 h 22 min
Yield: 4
Cuisine: South American, Latin American
Ingredients: 1 small bunch flat-leaf parsley, leaves removed and chopped; 2 cloves garlic, finely chopped; 237 milliliters olive oil; 1 teaspoon dried oregano; 1 Tbsp smoked Spanish paprika; 1 small red onion, thinly sliced, for serving (optional); 4 servings Sea salt and freshly ground black pepper; 1 kilograms skirt steak; 2 larges ripe tomatoes, cut into wedges, for serving (optional); 1 bunch watercress, washed, dried, and coarsely chopped, for serving (optional); 1 bunch watercress washed dried and coarsely chopped for serving optional; 59 milliliters small white onion, finely chopped (about; 59 milliliters white vinegar

The recipe Skirt Steak With Chimichurri Sauce is ready in approximately 2 hours and 22 minutes and is definitely an awesome gluten free, dairy free, and primal option for lovers of South American food. This recipe makes 4 servings with 520 calories, 63g of protein, and 27g of fat each. This recipe covers 39% of your daily requirements of vitamins and minerals. It will be a hit at your valentin day event. Head to the store and pick up watercress, skirt steak, olive oil, and a few other things to make it today.

Ingredients

Servings:

1small bunch

flat-leaf parsley, leaves removed and chopped 2cloves

garlic, finely chopped 237milliliters

olive oil 1teaspoon

dried oregano 1Tbsp

smoked Spanish paprika 1small

red onion, thinly sliced, for serving (optional)4servings

Sea salt and freshly ground black pepper 1kilograms

skirt steak 2larges

ripe tomatoes, cut into wedges, for serving (optional)1bunch

watercress, washed, dried, and coarsely chopped, for serving (optional)1bunch

watercress washed dried and coarsely chopped for serving optional 59milliliters

small white onion, finely chopped (about 59milliliters

white vinegar

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak can be paired with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Two Vines Columbia Valley Merlot with a 4.2 out of 5 star rating seems like a good match. It costs about 7 dollars per bottle.