Skirt Steak with Chimichurri and Roasted Garlic Sauce

skirt steak

🥗Healthier: flank steak

💰Cheaper: sirloin

Flank steak is leaner while sirloin is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has health benefits, while canola is budget-friendly.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers a unique flavor, while white vinegar is inexpensive.

fresh parsley

🥗Healthier: cilantro

💰Cheaper: dried parsley

Cilantro can add a different flavor profile, while dried parsley is cost-effective.

Preheat the grill to high heat.

Combine all chimichurri sauce ingredients into a bowl and mix thoroughly. Keep in the refrigerator to cool.

Combine all roasted garlic sauce ingredients into a bowl and mix thoroughly. Keep in the refrigerator to cool.

In a small bowl, combine salt, garlic powder, onion powder, cumin, chili powder, red pepper flakes, and oregano until combined.

Rub the skirt steak on both sides with 2 tablespoons of olive oil and generously season with the spice rub.

Coat the thickly sliced onion rings on both sides with the remaining 1 tablespoon of olive oil.

Place the steak and onions onto the grill to cook. The steak will cook for 3 to 4 minutes on each side for medium-rare, and the onions will become browned and soft after about 10 total minutes of cooking.

Remove the steak from the grill and let it rest on a cutting board for 2 minutes.

Slice the skirt steak against the grain and on a bias, and serve with the roasted onion rings and cool sauce.

Cooking Techniques

Equipment Needed

Spice Level: