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 |
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