Grilled Skirt Steak with Tabanero Chimichurri & Market Vegetables
Total Time
30 minutes
30 minutes
Prep Time
20 minutes
20 minutes
Serving Size
4 entrees
4 entrees
INGREDIENTS
- 4 each 8 oz. skirt steaks
- 1 lb. of your favorite market vegetables, sliced into ¼ inch thick slices (zucchini, squash, bell peppers, asparagus)
- 1 cup parsley, finely chopped
- ½ cup extra virgin olive oil
- ½ - 1 cup Tabanero Original Hot Sauce
- ¼ cup oregano, finely chopped
- 5 garlic cloves, minced
- 1 teaspoon dried crushed red pepper flakes, or to taste
- 1 teaspoon kosher salt
- ½ teaspoon fresh cracked black pepper
- garnish
INSTRUCTIONS
1. To make the chimichurri combine the parsley, extra virgin olive oil, hot sauce, oregano, garlic, red pepper flakes, kosher salt and fresh crack black pepper in a bowl then transfer to container with lid. Refrigerate and let sit at room temperature 30 minutes.
2. Season vegetables with salt and pepper to taste then toss with ¼ cup chimichurri sauce, let marinate 30 minutes to 4 hours
3. Season steaks with salt and pepper to taste then toss with ¼ cup chimichurri sauce, let marinate 30 minutes to 4 hours
4. Prepare a hot grill and cook vegetables and steak to desired doneness. Keep vegetables warm and let steak rest 5 minutes
5. Arrange vegetables and steak on plates or a family style platter and serve with extra chimichurri