Chimichurri Skirt Steak with Grilled Asparagus
If you want to add more gluten free, dairy free, paleolithic, and primal recipes to your collection, Chimichurri Skirt Steak with Grilled Asparagus might be a recipe you should try.
- Servings: 4
- Total cooking time:
Ingredients:
- 1 pound green or white asparagus, woody ends snapped off & discarded
- 1/2 teaspoon chili pepper flakes
- 1 cup flat leaf parsley, lightly packed & rough chopped
- ¼ cup fresh mint leaves
- 4 garlic cloves, peeled
- Kosher salt
- 3 tablespoons lemon juice
- 1/4 cup of extra-virgin olive oil
- ¼ cup fresh oregano leaves
- Freshly cracked black pepper
- 2 tablespoons Red wine vinegar
- 2 tablespoons shallot, chopped
- 2 skirt steaks
Instructions:
- 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.
