Mexican

Chimichurri Skirt Steak

Prep Time: 10 min  |  Cook Time: 6 min  |  Servings: 4  |  Calories: 355
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Chimichurri Skirt Steak
Prep Time
10 min
Cook Time
6 min
Servings
4
Calories
355

This chimichurri marinated skirt steak is grilled to perfection with the help of garlic, vinegar and freshly chopped parsley and cilantro. Once it’s ready to be served, a sprinkling of Sargento® Shredded Pepper Jack Cheese on top will give your flavor-filled meal just the right amount of cheesy goodness.

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® 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.

Serving Size 4

Calories 355

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 26.10g 40%
Sat. Fat 8.70g 44%
Mono Unsat. Fat 12.30g
Poly Unsat. Fat 1.90g
Cholesterol 92mg 31%
Sodium 282mg 12%
Amount/Serving%DV*
Total Carbohydrate 1g 0%
Dietary Fiber 0g 0%
Sugars 0g
Protein 28g
Amount/Serving%DV*
Vitamin A 19RE
Vitamin C 3mg 5%
Calcium 155mg 16%
Iron 3mg 17%