Steak with Chimichurri Verde

Name: Steak with Chimichurri Verde
Yield: 4 servings
Ingredients: ⅔ cup olive oil; ½ cup fresh orange juice; ⅓ cup fresh lime juice; ¼ cup less sodium soy sauce; ¼ cup Worcestershire sauce; 3 Tbsp red wine vinegar; 4 cloves garlic, minced; 1 lb steak (strip steak, flank steak, skirt steak or hanger); Salt, to taste; Black pepper, to taste; 1 cup fresh parsley; 1 cup fresh cilantro; ½ cup olive oil; ½ onion, diced; 3 garlic cloves; 3 Tbsp fresh lime juice; 2 Tbsp red wine vinegar; ½ tsp. salt; ½ tsp. pepper; ¼ tsp. red pepper flakes

This recipe features a quick and zesty marinade for the steak and a traditional Chimichurri Verde sauce that will send your taste buds on a south-of-the-border adventure!

Calories: 290per serving
Servings: 4people

Ingredients

⅔ cup olive oil
½ cup fresh orange juice
⅓ cup fresh lime juice
¼ cup less sodium soy sauce
¼ cup Worcestershire sauce
3 Tbsp red wine vinegar
4 cloves garlic, minced
1 lb steak (strip steak, flank steak, skirt steak or hanger)
Salt, to taste
Black pepper, to taste
1 cup fresh parsley
1 cup fresh cilantro
½ cup olive oil
½ onion, diced
3 garlic cloves
3 Tbsp fresh lime juice
2 Tbsp red wine vinegar
½ tsp. salt
½ tsp. pepper
¼ tsp. red pepper flakes

Instructions

Whisk first 7 ingredients together and place into a large zip lock bag. Add skirt steak to bag and allow to marinate overnight.
When ready to grill, season steak liberally with salt and pepper. Grill 3–4 minutes per side to achieve medium-rare doneness. Let steak rest on cutting board for 10 minutes before slicing.
Meanwhile, add remaining ingredients to a food processor. Blend until a smooth sauce is formed. Spoon chimichurri sauce over sliced skirt steak and enjoy.

Watch the Recipe

Steak with Chimichurri Verde

Notes from the Kitchen

Try a swap
Try a Swap
For gluten free: Use tamari in place of soy sauce.

Nutrition

Per Serving: Calories 290 Total Fat 27g Cholesterol 25mg Sodium 360mg Total Carbohydrate 4g Dietary Fiber 0g Protein 8g Calcium 2% Iron 6%

Nutritional values are an approximation. Actual values may vary.

Steak with Chimichurri Verde

This recipe features a quick and zesty marinade for the steak and a traditional Chimichurri Verde sauce that will send your taste buds on a south-of-the-border adventure!

Calories: 290per serving
Servings: 4people

Ingredients

⅔ cup olive oil
½ cup fresh orange juice
⅓ cup fresh lime juice
¼ cup less sodium soy sauce
¼ cup Worcestershire sauce
3 Tbsp red wine vinegar
4 cloves garlic, minced
1 lb steak (strip steak, flank steak, skirt steak or hanger)
Salt, to taste
Black pepper, to taste
1 cup fresh parsley
1 cup fresh cilantro
½ cup olive oil
½ onion, diced
3 garlic cloves
3 Tbsp fresh lime juice
2 Tbsp red wine vinegar
½ tsp. salt
½ tsp. pepper
¼ tsp. red pepper flakes

Instructions

Whisk first 7 ingredients together and place into a large zip lock bag. Add skirt steak to bag and allow to marinate overnight.
When ready to grill, season steak liberally with salt and pepper. Grill 3–4 minutes per side to achieve medium-rare doneness. Let steak rest on cutting board for 10 minutes before slicing.
Meanwhile, add remaining ingredients to a food processor. Blend until a smooth sauce is formed. Spoon chimichurri sauce over sliced skirt steak and enjoy.

Watch the Recipe

Steak with Chimichurri Verde

Notes from the Kitchen

Try a swap
Try a Swap
For gluten free: Use tamari in place of soy sauce.

Nutrition

Per Serving: Calories 290 Total Fat 27g Cholesterol 25mg Sodium 360mg Total Carbohydrate 4g Dietary Fiber 0g Protein 8g Calcium 2% Iron 6%

Nutritional values are an approximation. Actual values may vary.

All Recipes

Steak with Chimichurri Verde

Ingredients

Instructions

Watch the Recipe

Notes from the Kitchen

Try a Swap

Nutrition

Steak with Chimichurri Verde

Ingredients

Instructions

Watch the Recipe

Notes from the Kitchen

Try a Swap

Nutrition