Mexican Steak with Chimichurri Sauce
Elevate your dinner table with the bold flavors of this Mexican Steak with Chimichurri Sauce recipe! Juicy, tender skirt steak is marinated in a zesty blend of lime juice, garlic, cumin, and chili powder, then grilled to perfection for a smoky, seared finish. The real star of the dish is the vibrant homemade chimichurri sauce, bursting with fresh parsley, cilantro, red chili flakes, and a splash of red wine vinegar for a tangy kick. This quick and easy recipe, ready in just 30 minutes (plus marinating time), is perfect for weeknight meals or festive gatherings. Serve it with your favorite grilled vegetables or fluffy rice for a satisfying, flavor-packed meal that brings a taste of Mexico to your plate!
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Recipe Information
Ingredients
- 1.5 pounds Skirt steak
- 2 tablespoons Olive oil
- 3 tablespoons Lime juice
- 3 whole Garlic cloves, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 cup Fresh parsley leaves, chopped
- 1 cup Fresh cilantro leaves, chopped
- 2 tablespoons Red wine vinegar
- 0.5 teaspoon Red chili flakes
- 1 teaspoon Oregano, dried
- 0.75 cup Extra virgin olive oil
- 2 tablespoons Water
Instructions
In a small bowl, combine 2 tablespoons olive oil, lime juice, minced garlic, cumin, chili powder, salt, and black pepper to create a marinade.
Place the skirt steak in a resealable plastic bag or a shallow dish and pour the marinade over it. Ensure the steak is evenly coated. Seal the bag or cover the dish and let it marinate in the refrigerator for at least 1 hour, or up to 8 hours for best results.
While the steak marinates, prepare the chimichurri sauce by combining chopped parsley, cilantro, red wine vinegar, minced garlic, red chili flakes, oregano, 3/4 cup extra virgin olive oil, and water in a medium bowl. Stir well and set aside to let the flavors meld together.
Preheat your grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking.
Remove the steak from the marinade and pat it dry with paper towels to remove excess liquid. This helps achieve a flavorful sear.
Grill the steak for 3-4 minutes per side for medium-rare, or adjust cooking time to your desired level of doneness. Use a meat thermometer to ensure the internal temperature reaches 135°F for medium-rare or 145°F for medium.
Transfer the cooked steak to a cutting board and let it rest for 5 minutes to retain its juices.
Slice the steak thinly against the grain and arrange on a serving plate.
Drizzle the prepared chimichurri sauce over the steak or serve it on the side as a dipping sauce.
Enjoy your Mexican Steak with Chimichurri Sauce with your favorite side dishes such as grilled vegetables or rice!
Nutrition Facts
Calories |
801 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.8 g | 86% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 589 mg | 26% | |
| Total Carbohydrate | 5.1 g | 2% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 0.6 g | ||
| Protein | 45.2 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 52 mg | 4% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 665 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
