TLC Cooking "Skirt Steak with Red Pepper Chimichurri"

Skirt Steak with Red Pepper Chimichurri

Skirt Steak with Red Pepper Chimichurri

YIELD Makes 4 servings
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INGREDIENTS

1	pound skirt steak, trimmed
1	clove garlic, peeled and cut in half
1/4	teaspoon salt
1/2	teaspoon black pepper, divided
1	cup diced roasted red bell pepper
1	shallot, minced
1	tablespoon capers
1‑1/2	tablespoons olive oil
1	tablespoon white wine vinegar
1	clove garlic, minced

PREPARATION:

Preheat broiler. Spray broiler rack with nonstick cooking spray. Rub steak on both sides with garlic clove. Season with salt and 1/4 teaspoon black pepper. Place steak on broiler rack. Broil steak, 4 inches from heat, 4 to 5 minutes per side or until desired doneness.
To prepare chimichurri sauce, combine red bell pepper, shallot, capers, olive oil, vinegar, minced garlic and remaining 1/4 teaspoon black pepper in a bowl.
To serve, thinly slice skirt steak against the grain and arrange on a serving platter. Top with chimichurri sauce or serve separately.

This recipe appears in: Beef

NUTRITIONAL INFORMATION:

DIETARY EXCHANGE:

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