Skirt Steak with Chimichurri | Churrasco Recipe

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a similar flavor profile and is healthier.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers a milder flavor.

fresh parsley

🥗Healthier: fresh cilantro

💰Cheaper: dried parsley

Cilantro provides a different flavor, while dried parsley is less expensive.

steak

🥗Healthier: chicken breast

💰Cheaper: pork chops

Chicken is leaner, and pork chops can be more affordable.

Trim the skirt steak by cutting it into three strips with the grain and removing excess fat to allow marinade penetration.

Marinate the trimmed skirt steak in a Ziploc bag with chimichurri for at least 30 minutes to 2 hours in the fridge.

Preheat the Traeger grill to high, around 450-500 degrees Fahrenheit.

Trim about an inch off the bottom of the asparagus and place them on a sheet pan.

Drizzle avocado oil over the asparagus and season with Mississippi grit, tossing to coat evenly.

Remove the skirt steak from the marinade and place it on a pan to take outside to the grill.

Lay the asparagus on the grill and let it cook for a couple of minutes before adding the skirt steak.

Place the skirt steak on the grill, close the lid, and check it after two minutes.

Let the cooked steak rest for about 5-10 minutes before slicing against the grain.

Slice the skirt steak on a bias and plate it with the grilled asparagus, adding more Mississippi grit on the asparagus and chimichurri on top of the steak.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary