Grilled Skirt Steak with Fresh Chimichurri and Roasted Tomato Salsa (Whole30)
I love chimichurri sauce but admit to only discovering it recently. There are a million different ways to make it and my favorite is with plenty of coriander, parsley and a ton of fresh oregano (which is very lucky for me as I have a actual ton of it growing in my garden). My family can’t get enough of this sauce because it turns out it is good on almost everything. Eggs, mixed with coconut yogurt as a dip, a marinade, on roasted veggies and meats you name it. As sauces go, this one is packed with flavor AND nutrition. Did you know fresh coriander is very high in calcium, loaded with antioxidants and vitamin A C and K, is rich in phytonutrients, flavonoids, and phenolic compounds. Coriander is an amazing nutrient dense plant food!
The combo of a perfectly grilled grass fed steak with the herby chimichiurri is a classic Argentinian dish. I have added this warm tomato salsa to add just a bit of tang and texture. It goes so well with this dish! I usually serve this with roasted potatoes and a bit of greens like rocket. If you have never used a skirt steak or flank steak give it a go. It is a very under rated cut of beef that is quite inexpensive and really tender.
- 800g Grass Fed Beef Skirt/Flank Steak
- For the Tomato Salsa
- 4 ripe tomatoes cut in halves
- 1 red chili halved and deseed
- 1 red capsicum deseeded and cut into quarters
- 1 Tbl red wine vinegar
- Salt and Pepper to taste
- For the Chimichurri
- 1 shallot finely diced
- 4 cloves garlic peeled
- 2 cups chopped coriander stalks and leaves roughly chopped
- 1 cup chopped fresh parsley roughly chopped
- ½ cup fresh oregano stems removed
- ¼ cup extra-virgin olive oil
- 1 Tbl red wine vinegar
- 1/4 teaspoon salt
- 1/2 teaspoon red pepper flakes
- Prepare Chimichurri by combining all ingredients in a food processor or blender and blend until the mixture is well combined and finely chopped but not fully smooth.
- Remove ⅓ cup of Chimichurri and add to a dish big enough to hold the beef. Coat the beef in chimichurri on both sides, cover and put back in the fridge for 1-4 hours (turning occasionally)
- Remove the beef from the fridge and let it come to room temperature while you heat your grill.
- When the grill is ready, Add the steak and over direct heat grill for roughly 5-8 minutes per side. (Internal temp should be 70C). At the same time, grill the tomatoes, capsicum and chili turning them as needed and removing them into a chopping board when they are softened and browned.
- Prepare the salsa. Chop the chillies, tomatoes and capsicum until you get a nice chunky consistency. Put them into a bowl with a good glug of extra virgin olive oil and a pinch of sea salt and black pepper. Add a little splash of red wine vinegar and stir well. Taste, and add a touch more seasoning or vinegar, if you think the salsa needs it.
- Remove steak when ready and allow to rest for 10 minutes. Thinly slice the steak across the grain. Serve on plates with the salsa and spoon the chimichurri sauce evenly over all. (Use any leftover Chimichurri sauce on your morning eggs.)
- Make the Chimichuri sauce first and marinate your steak for 1-4 hours before grilling.
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