Chimichurri Skirt Steak with Grilled Shishito Peppers Recipe

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

1. 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.
2. Heat a grill pan over medium-high heat and lightly oil the grates.
3. 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.
4. 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.
5. Plate the grilled steak and shishito peppers for 4 people. Drizzle the reserved chimichurri sauce over the steak before serving.