Chimichurri Skirt Steak with Grilled Asparagus
45 minutes    Latin American

Chimichurri Skirt Steak with Grilled Asparagus The recipe Chimichurri Skirt Steak with Grilled Asparagus could satisfy your South American craving in around 45 minutes. For $4.78 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. This main course has 410 calories, 27g of protein, and 30g of fat per serving. It is a good option if you’re following a caveman, gluten free, dairy free, and primal diet. If you have lemon juice, wine vinegar, garlic cloves, and a few other ingredients on hand, you can make it. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing {A Tribute to Aunt Roxanne} as a dessert. Not a lot of people made this recipe, and 8 would say it hit the spot. It is perfect for The Fourth Of July. All things considered, we decided this recipe deserves a spoonacular score of 93%. This score is amazing. Try Grilled Skirt Steak with Chimichurri, GRILLED SKIRT STEAK WITH CHIMICHURRI SAUCE, and Grilled Skirt Steak with Green and Smokey Red Chimichurri for similar recipes.

Chimichurri Skirt Steak with Grilled Asparagus Instructions

  1. Place all chimichurri sauce ingredients except for the olive oil in a food processor & pulse until well chopped. While the food processor is going, slowly pour the olive oil into the mixture until blended. Reserve half of the sauce to serve on the side with the meal.
  2. Season skirt steaks with salt & pepper on bother sides. Spoon the remaining chimichurri sauce over the steaks & let marinate for 30 minutes up to overnight.
  3. Pre-heat the grill to 350 to 400 F.
  4. In a plastic resealable bag, add asparagus, olive oil, garlic, salt & pepper. Shake to coat & place in a grill basket.
  5. Place the steak & grill basket of asparagus directly over a hot grill. Gently toss the asparagus for even grilling & baste with garlic, olive oil mixture 10 minutes.
  6. Grill the skirt steak to desired temperature 5 to 8 minutes per side.
  7. Remove from grill & let steak rest for 10 minutes before slice long strips. Spoon reserved chimichurri sauce over steak & serve with asparagus on the side.

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