Description
Chimichurri Skirt Steak with Pepper Jack Cheese
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Directions
SUMMARY
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Yield: Serves: 4
INGREDIENTS
- 3 Tbsp. olive oil
- 2 Tbsp. each: chopped fresh parsley and cilantro
- 1 Tbsp. red wine vinegar or sherry vinegar
- 2 garlic cloves, minced
- 1/4 tsp. salt
- 1 lb. beef skirt steak, cut into 4 pieces
- 3/4 cup (3 oz.) Sargento® Traditional Cut Shredded Pepper Jack Cheese
DIRECTIONS
- 1
Combine oil, parsley, cilantro, vinegar, garlic and salt; mix well. Marinate steaks in mixture in a pie plate or shallow plate at room temperature for 20 minutes or in refrigerator up to 8 hours.
- 2
Remove steaks from marinade; reserve marinade in plate. Place steaks on a preheated medium-hot grill; brush with reserved marinade. Grill covered 5 to 6 minutes per side for medium-rare. Transfer steaks to a serving plate; top with cheese. Cover loosely with foil and let stand 5 minutes or until cheese is melted.
HELPFUL HINTS
- Serve with tortillas and grilled vegetables.
- Chimichurri is a green sauce or marinade of Argentine origin which always contains parsley and garlic and may contain other herbs such as cilantro or oregano.
Nutrition
Nutrition Facts
Serves: 4
Amount Per Serving
Calories 355
Total Fat 26.1g
Saturated Fat 8.7g
Trans Fat 12.3g
Polyunsaturated Fat 1.9g
Cholesterol 92mg
Sodium 282mg
Carbohydrates 1g
Protein 28g
Dietary Fiber 0g
Vitamin A 19RE
Vitamin C 3mg
Calcium 155mg
Iron 3mg
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