Moroccan Steak & Argentine Chimichurri | Cooking With Styles

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers a similar flavor with healthier fats.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar provides a fruity note while being healthier.

steak

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken breast is leaner while pork loin is often less expensive.

parsley

🥗Healthier: kale

💰Cheaper: spinach

Kale is nutrient-dense while spinach is often cheaper.

Season the skirt steak with a heavy coating of cumin, coriander, cinnamon, paprika, cayenne, ground cloves, black pepper, and salt on both sides.

Let the seasoned steak sit for about 15 minutes before grilling.

Prepare the chimichurri sauce by mixing chopped mint and parsley with olive oil, red wine vinegar, minced garlic, 1/4 teaspoon of red pepper, a pinch of black pepper, 1/2 teaspoon of kosher salt, and the juice of 1 lemon.

Mix the chimichurri sauce together and let it rest for about 30 minutes.

Preheat the grill to high heat and season it beforehand.

Place the steak on the grill and close the lid for about 3 minutes to achieve char marks.

After 3 minutes, give the steak a 45-degree turn to create hash marks and grill for an additional 6 to 8 minutes on that side.

Flip the steak over to achieve a nice char and close the lid to finish cooking.

Cut the steak on the bias across the grain for optimal tenderness.

Plate the steak and serve with chimichurri sauce on top and on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens