Skirt Steak with Red Pepper Chimichurri the Editors of Publications International, Ltd.
Skirt Steak with Red Pepper Chimichurri
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|
|Calories from Fat||49 %|
|Total Fat||13 g|
|Saturated Fat||3 g|
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