Mexican
Chimichurri Skirt Steak
Prep Time: 10 min | Cook Time: 6 min | Servings: 4 | Calories: 355
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Prep Time
10 min
Cook Time
6 min
Servings
4
Calories
355
This chimichurri marinated skirt steak is grilled to perfection with the help of garlic, vinegar and freshly chopped parsley and cilantro. Once it’s ready to be served, a sprinkling of Sargento® Shredded Pepper Jack Cheese on top will give your flavor-filled meal just the right amount of cheesy goodness.
Ingredients
- 3 Tbsp. olive oil
- 2 Tbsp. each: chopped fresh parsley and cilantro
- 1 Tbsp. red wine vinegar or sherry vinegar
- 2 garlic cloves, minced
- 1/4 tsp. salt
- 1 lb. beef skirt steak, cut into 4 pieces
- 3/4 cup (3 oz.) Sargento® Shredded Pepper Jack Cheese
Directions
- Combine oil, parsley, cilantro, vinegar, garlic and salt; mix well. Marinate steaks in mixture in a pie plate or shallow plate at room temperature for 20 minutes or in refrigerator up to 8 hours.
- Remove steaks from marinade; reserve marinade in plate. Place steaks on a preheated medium-hot grill; brush with reserved marinade. Grill covered 5 to 6 minutes per side for medium-rare. Transfer steaks to a serving plate; top with cheese. Cover loosely with foil and let stand 5 minutes or until cheese is melted.
