This grilled, seasoned skirt streak is topped with a fresh kale chimichurri sauce. So much flavor and easy to make!
Told you I’ve been making a lot of recipes with kale and arugula lately.
I had been wanting to make chimichurri for a very long time so when I found a recipe using kale I finally sprung into action. This steak was everything I hoped it would be. Perfectly seasoned, pick in the middle and topped with an amazingly flavorful chimichurri.
There was actually plenty of chimichurri leftover and have enjoyed spreading it on sandwiches, burgers, and even in pasta salad. I want to try it in an omelet next because I already know pesto in eggs is delicious so this should be too. It’s my new favorite condiment!
Best Beef Recipes
- 30 Minute Beef Taco Skillet from Blogghetti
- Beef and Broccoli Stir Fry from Jen Around the World
- Beef Fondue from That Recipe
- Coffee Braised Short Ribs from A Kitchen Hoor’s Adventures
- Copycat Panda Express Beijing Beef from Palatable Pastime
- Copycat Smashburger from Hezzi-D’s Books and Cooks
- Crockpot French Dip au Jus from Art of Natural Living
- Italian Wedding Soup Skillet from Cheese Curd In Paradise
One year ago: Eggplant Manicotti with Creamy Pesto Filling
- 1 cup tightly packed flat leaf parsley
- 1/2 cup tightly packed green kale leaves
- 1/4 cup loosely packed fresh oregano leaves
- 3 cloves garlic, roughly chopped
- Zest of 1/2 lime
- 1/2 Tbsp fresh lime juice
- 1/2 Tbsp white vinegar
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1/8 tsp red pepper flakes (optional)
- 1/2 cup olive oil
- 1/2 Tbsp chili powder
- 1/2 Tbsp dark brown sugar
- 3/4 tsp ground cumin
- 3/4 tsp dried oregano
- 1/2 tsp ground coriander
- 1/2 tsp garlic powder
- 1/2 tsp sea salt
- 1/2 tsp fresh cracked pepper
- 1 lb. skirt steak, room temperature
- 1/2 Tbsp olive oil
- Lightly oil your grill grates then heat the grill to high.
- Add all the chimichurri ingredients except for oil into a food processor. Pulse until chopped. Transfer to a jar or small bowl and pour the olive oil over the mixture. Let stand for at least 20 minutes. (Can make in advance, refrigerate and then bring to room temperature.)
- Meanwhile, in a small bowl combine all the steak rub ingredients together. Drizzle olive oil on the steak and rub all over. Sprinkle half of the rub on one side and rub into the steak meat. Repeat on the other side.
- Once the grill is hot, place the steak on the grill and cover. Cook for 4-6 minutes per side or until medium rare. Take the meat off the grill and let rest on a plate for 10 minutes, tented with foil, before slicing into it.
- Serve with chimichurri sauce.