Skirt Steak with Red Pepper Chimichurri

Skirt Steak with Red Pepper Chimichurri

Skirt Steak with Red Pepper Chimichurri


Makes 4 servings


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


  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.

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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