Garlic-Herb Seared Skirt Steak with Chimichurri

This is an example of a meal that Solin would create to include in your personalized meal plan.

Garlic-Herb Seared Skirt Steak with Chimichurri

YOUR SOLIN GENERATED RECIPE

Garlic-Herb Seared Skirt Steak with Chimichurri

Enjoy a succulent, seared skirt steak infused with garlic and herbs, paired with a vibrant, fresh chimichurri sauce. This dish brings together the robust flavors of seared meat and zesty, herbaceous sauce for a satisfying meal perfect for any time of day.

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NUTRITION

366kcal
Protein
34.3g
Fat
27g
Carbs
1.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Skirt Steak

1/2 tablespoon Extra Virgin Olive Oil

1/4 cup Fresh Parsley, chopped

1 clove Garlic, minced

1 teaspoon Red Wine Vinegar

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the skirt steak dry with paper towels and season generously with salt, pepper, and a light drizzle of olive oil.

  • 2

    Heat a skillet over medium-high heat until very hot. Sear the steak for about 3-4 minutes on each side for a medium-rare finish, adjusting time as needed for desired doneness.

  • 3

    While the steak is resting, prepare the chimichurri sauce. In a small bowl, combine the chopped parsley, minced garlic, red wine vinegar, and 1/2 tablespoon of extra virgin olive oil. Season with a pinch of salt and pepper and stir well.

  • 4

    Slice the rested steak against the grain and drizzle with the fresh chimichurri sauce. Serve immediately.

Garlic-Herb Seared Skirt Steak with Chimichurri

This is an example of a meal that Solin would create to include in your personalized meal plan.

Garlic-Herb Seared Skirt Steak with Chimichurri

YOUR SOLIN GENERATED RECIPE

Garlic-Herb Seared Skirt Steak with Chimichurri

Enjoy a succulent, seared skirt steak infused with garlic and herbs, paired with a vibrant, fresh chimichurri sauce. This dish brings together the robust flavors of seared meat and zesty, herbaceous sauce for a satisfying meal perfect for any time of day.

NUTRITION

366kcal
Protein
34.3g
Fat
27g
Carbs
1.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Skirt Steak

1/2 tablespoon Extra Virgin Olive Oil

1/4 cup Fresh Parsley, chopped

1 clove Garlic, minced

1 teaspoon Red Wine Vinegar

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the skirt steak dry with paper towels and season generously with salt, pepper, and a light drizzle of olive oil.

  • 2

    Heat a skillet over medium-high heat until very hot. Sear the steak for about 3-4 minutes on each side for a medium-rare finish, adjusting time as needed for desired doneness.

  • 3

    While the steak is resting, prepare the chimichurri sauce. In a small bowl, combine the chopped parsley, minced garlic, red wine vinegar, and 1/2 tablespoon of extra virgin olive oil. Season with a pinch of salt and pepper and stir well.

  • 4

    Slice the rested steak against the grain and drizzle with the fresh chimichurri sauce. Serve immediately.