Chimichurri Skirt Steak with Grilled Asparagus

If you want to add more gluten free, dairy free, paleolithic, and primal recipes to your collection, Chimichurri Skirt Steak with Grilled Asparagus might be a recipe you should try. For $4.9 per serving, you get a main course that serves 4. One portion of this dish contains around 27g of protein, 30g of fat, and a total of 409 calories. This recipe is liked by 11 foodies and cooks. Head to the store and pick up pepper, chili pepper flakes, to 5 garlic cloves, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes. A couple people really like

Instructions

1. 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.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.Pre-heat the grill to 350 to 400 F.In a plastic resealable bag, add asparagus, olive oil, garlic, salt & pepper. Shake to coat & place in a grill basket.

2. 2

   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.Grill the skirt steak to desired temperature 5 to 8 minutes per side.

3. 3

   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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