Chimichurri Skirt Steak with Grilled Shishito Peppers
- Difficulty: Easy
- Servings: 4
- Total Time: 2 hr 30 min (including marinating)
- Active Time: 30 min
- Nutrition per serving: Calories 244, Total Fat 19 g, Saturated Fat 5 g, Carbohydrates 3 g, Dietary Fiber 1 g, Sugar 1 g, Protein 16 g, Cholesterol 52 mg, Sodium 328 mg
This chimichurri recipe serves double duty as both a marinade and a finishing sauce. Its vibrant, herbaceous taste complements the affordable yet flavorful skirt steak perfectly, while balancing the heat of the shishito peppers.
Ingredients
- 1/3 cup sherry vinegar
- 3 scallions, roughly chopped
- 2 cloves garlic
- 1 small bunch cilantro with stems, roughly chopped (about 1 1/4 cups)
- 1/3 cup plus 1 tablespoon olive oil, plus extra for brushing
- Kosher salt and freshly ground black pepper
- 1 3/4-pound skirt steak, divided into 4 portions
- 12 ounces shishito peppers
- 1/2 teaspoon ground Aleppo pepper or chili powder
- Juice of half a lime
Instructions
- Combine vinegar, scallions, garlic, cilantro (including stems), 1/3 cup olive oil, 1 teaspoon salt, and plenty of black pepper in a blender. Puree until smooth. Set aside 1/3 cup of this chimichurri. Place the skirt steak and remaining chimichurri in a large resealable plastic bag and marinate in the fridge for 2 hours or up to overnight.
- Heat a grill pan over medium-high heat and lightly oil the grates.
- Remove the steak from the marinade, pat off most of the excess, then season both sides with salt. Grill the steak, turning once, until an instant-read thermometer reaches 125F, about 4 to 5 minutes per side. Thinner pieces may cook faster and should be removed earlier. Rest the steak for 5 minutes before slicing. Clean the grill and lower heat to medium.
- Meanwhile, toss the shishito peppers with the remaining tablespoon of olive oil, Aleppo pepper, and 1/2 teaspoon salt. Grill, turning occasionally, until blistered and tender, roughly 6 minutes. Transfer to a bowl and toss with lime juice.
- Plate the grilled steak and shishito peppers for 4 people. Drizzle the reserved chimichurri sauce over the steak before serving.
