Steak with chimichurri sauce

Ingredients

• 1 pound skirt steak
• 1/2 cup red wine vinegar
• 1/2 cup olive oil
• 2 shallots
• 4 garlic cloves
• 1/2 bunch cilantro leaves
• 2 tablespoons parsley
• 1 tablespoon fresh oregano
• 1 teaspoon crushed red pepper flakes
• 1/2 teaspoon sugar
• 1/4 teaspoon kosher salt

Directions

Clean and trim the excess fat and tissue from skirt steak. If needed, cut the skirt steak to a size that will lie flat on the grill or the cast-iron skillet.

In a food processor, combine vinegar, oil, shallots, garlic, cilantro, parsley, oregano, crushed pepper flakes and sugar. Once the marinade is blended, it should be a little thick and very green. Place the marinade in a bowl with the steak and let marinate overnight in the refrigerator.

Heat the grill or the cast-iron skillet to high. Remove the meat from the refrigerator to let it come to room temperature, about 20 minutes.

Place the meat on a hot grill or cast-iron skillet for about 2-4 minutes to allow grill marks to be made before turning or flipping. After both sides have grill marks on them, remove the meat from heat and place on a cutting board. Cut steak into 2-inch thick pieces, then turn and cut against the grain. Sprinkle with salt. Serve.

Serving Information

Serves 4

Nutritional analysis per serving

Calories: 333
Total carbohydrate: 4 g
Cholesterol: 104 mg
Dietary fiber: 1 g
Monounsaturated fat: 10 g
Protein: 34 g
Saturated fat: 6 g
Serving size: 4 ounces
Sodium: 209 mg
Total fat: 20 g

DASH Eating Plan Servings

Meats, poultry and fish: 4

Diabetes Meal Plan Choices

Meat and meat substitutes: 4

Mayo Clinic Healthy Weight Pyramid Servings

Protein and dairy: 2