Skirt Steak with Red Pepper Chimichurri

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Skirt Steak with Red Pepper Chimichurri Photo
Skirt Steak with Red Pepper Chimichurri

YIELD Makes 4 servings

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:

  1. 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.
  2. 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.
  3. 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:
Serving Size: 3/4 cup
Sodium 282 mg
Protein 26 g
Fiber 1 g
Carbohydrate 4 g
Cholesterol 54 mg
Saturated Fat 3 g
Total Fat 13 g
Calories from Fat 49 %
Calories 238
DIETARY EXCHANGE:
Fat 1
Meat 3
Vegetable 1

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