YIELD Makes 4 servings
|1||pound skirt steak, trimmed|
|1||clove garlic, peeled and cut in half|
|1/2||teaspoon black pepper, divided|
|1||cup diced roasted red bell pepper|
|1‑1/2||tablespoons olive oil|
|1||tablespoon white wine vinegar|
|1||clove garlic, minced|
- 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.
|Serving Size:||3/4 cup|
|Saturated Fat||3 g|
|Total Fat||13 g|
|Calories from Fat||49 %|
If meat isn't part of your main dish plans, don't worry because we've got you covered. Browse our collection of the best vegetarian meals around.
There are hundreds of ways to cook pork, so check out our recipes to see which one you'd like to try for your next meal.