Chimichurri Skirt Steak with Pepper Jack Cheese
Prep Time: 10 minutes
Cook Time: 6 minutes
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
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.
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.
Tips
- 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.