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RECIPE
17 INGREDIENTS10 STEPS1hr 10min

Skirt Steak with Chimichurri and Spiced Corn

4.5
2 Ratings
This recipe takes skirt steak, a relatively inexpensive cut of beef, and combines it with a flavorful chimichurri sauce to bring out the best in both. The spiced corn is a welcome compliment to the dish’s flavors and adds just a pinch of sweetness.
Skirt Steak with Chimichurri and Spiced Corn Recipe | SideChef
This recipe takes skirt steak, a relatively inexpensive cut of beef, and combines it with a flavorful chimichurri sauce to bring out the best in both. The spiced corn is a welcome compliment to the dish’s flavors and adds just a pinch of sweetness.
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Estimated Total: Estimated Total:
Fulfilled by
Messy Kitchen Happy Belly
I happily share my adventures in cooking, my love of gardens and farmer’s markers and all things that leave your kitchen messy and your belly happy.
https://messykitchenhappybelly.com/
1hr 10min
Total Time
$10.17
Cost Per Serving

Ingredients

US / METRIC
Servings:
2
Serves 2
1.3 lb
Skirt Steak
1/2 Tbsp
1 tsp
Chili Powder
to taste
Extra-Virgin Olive Oil
4 cloves
1/2
Red Onion , diced
1/2
1/2 cup
Extra-Virgin Olive Oil
1 tsp
Red Wine Vinegar
3 ears
3/4 tsp
Ground Cumin
1/2 tsp
Smoked Salt
1/2 tsp
Cayenne Pepper
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Nutrition Per Serving

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CALORIES
3733
FAT
116.2 g
PROTEIN
132.4 g
CARBS
569.2 g

Cooking Instructions

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Step 1
Tenderize Skirt Steak (1.3 lb) Lay it flat on a cutting board and cover with plastic wrap. Wack it with a meat tenderizer until it is the same thickness throughout. My steak ended up just a little over a half-inch thick.
Step 2
In a small bowl, mix Salt (1 tsp) , Ground Black Pepper (1 tsp) , and Chili Powder (1 tsp) . Rub mixture over both sides of the steak and let that puppy rest for 20 minutes at room temperature.
Step 3
While your steak is enjoying its spa experience, saute the whole Garlic (4 cloves) , Red Onion (1/2) , and Poblano Pepper (1/2) in a cast-iron skillet with a bit of Extra-Virgin Olive Oil (to taste) . Don’t clean your skillet just yet, set it aside.
Step 4
Put sauteed vegetables in a food processor with Italian Flat-Leaf Parsley (1/2 cup) and Fresh Cilantro (1/2 cup) , Salt (1 tsp) , Extra-Virgin Olive Oil (1/2 cup) , and Red Wine Vinegar (1 tsp) . Blend well and set aside.
Step 5
Once your beef has rested after being tenderized, cut the beef into equal portions and heat up the skillet you used to saute the vegetables. Add another tablespoon or so of extra virgin olive oil and cook beef for two and a half minutes on one side over medium heat.
Step 6
Cook the other side of the beef for two and a half minutes.
Step 7
Once the beef is cooked, set it aside to rest for at least 15 minutes.
Step 8
While the beef is resting, take Corn (3 ears) off the cob.
Step 9
Saute over medium heat with Ground Cumin (3/4 tsp) , Smoked Salt (1/2 tsp) , Cayenne Pepper (1/2 tsp) , and Granulated Sugar (1 tsp) .
Step 10
Once your beef has rested, cut it across the grain and serve with chimichurri and a few fresh springs of cilantro or flat-leaf parsley for presentation. Serve and enjoy!
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Nutrition Per Serving
Calories
3733
% Daily Value*
Fat
116.2 g
149%
Saturated Fat
22.1 g
110%
Trans Fat
1.1 g
--
Cholesterol
181.4 mg
60%
Carbohydrates
569.2 g
207%
Fiber
57.2 g
204%
Sugars
10.1 g
--
Protein
132.4 g
265%
Sodium
3448.4 mg
150%
Vitamin D
0.3 µg
2%
Calcium
118.9 mg
9%
Iron
26.2 mg
146%
Potassium
3072.8 mg
65%
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