Skirt Steak with Vidalia Onion Chimichurri

By á-73721

Ingredients

• 1/2 c red wine vinegar
• 1/2 c olive oil
• 4 cloves garlic, smashed
• 2 pounds skirt steak
• 1/2 c chopped fresh cilantro
• 1/4 c diced Vidalia onion
• 2 Tbsp freshly squeezed lemon juice
• 1/2 tsp kosher salt

Details

Servings 4

Preparation

Step 1

Move the oven rack to a position about 5" from the broiler. Preheat the broiler.

In a large resealable plastic bag, combine the vinegar, 1/4 c of olive oil and the garlic cloves. Add the steak to the bag and marinate for 15 minutes.

Meanwhile, to make the chimichurri, combine the cilantro, the remaining 1/4 c olive oil, onion, lemon juice and salt in a small bowl. Set aside.

Remove the steaks from the marinade and place them on a rimmed baking sheet. Discard the marinade. Broil the steaks for 3 minutes per side. Let the steaks rest for 5 minutes before slicing.

Serve the steak with the chimichurri sauce - either in thin strips or cut in pieces.