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Add a photoThe is a recipe from Bobby Flay and it is wonderful
Ingredientes
- 1 1/2 lbs Skirt steak
- 1 C Fresh flat leaf parlsley
- 1/2 C Fresh mint leaves
- 1/2 C Fresh oregano
- 1/2 C Canola oil
- 1/4 C Red wine vinegar
- 1 tsp. Crushed red pepper flakes
- 8 Cloves garlic
- Kosher salt and black pepper to taste
Direcciones
- Combine the parsley, mint, oregano,canola oil, vinegar, red pepper flakes, garlic and salt and pepper in a food processor
- Process until smooth.
- Place the skirt steak in a ziplock bag
- Pour Chimichurri sauce over the steak
- Turn bag over every couple of hours
- Marinate at least 4 hours and up to 24 hours
- Remove steak from the marinade and place on a plate 30minutes before grilling
- Preheat gas or charcoal grill to high heat
- Grill until charred on both sides and cooked to a medium rare doneness
- About 5 minutes per side
- Let rest 5 - 10 minutes on a cutting board cut the meat across the grain into thin slices
- Serve with a Red Chimichurri sauce and Grilled potato wedges with a Smoked paprika mayonnaise dressing
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 228g | |
| Recipe makes 4 servings | |
| Calories 646 | |
| Calories from Fat 431 | 67% |
| Total Fat 48.42g | 61% |
| Saturated Fat 10.13g | 41% |
| Trans Fat 0.11g | |
| Cholesterol 102mg | 34% |
| Sodium 132mg | 6% |
| Potassium 641mg | 18% |
| Total Carbs 6.06g | 2% |
| Dietary Fiber 3.0g | 10% |
| Sugars 0.32g | 0% |
| Protein 45.6g | 73% |
