Skirt Steak with Red Pepper Chimichurri
the Editors of Publications International, Ltd.

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
- 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.
Nutritional Information
Serving Size: | 3/4 cup |
Calories | 238 |
Calories from Fat | 49 % |
Total Fat | 13 g |
Saturated Fat | 3 g |
Cholesterol | 54 mg |
Carbohydrate | 4 g |
Fiber | 1 g |
Protein | 26 g |
Sodium | 282 mg |
Dietary Exchange
Vegetable | 1 |
Meat | 3 |
Fat | 1 |
Check out more recipes for Beef
Advertisement
Advertisement
Advertisement
Advertisement
Advertisement