Filete fácil con salsa chimichurri (Sin gluten, sin lactosa)

Ingredientes

• 1 cup fresh parsley, finely chopped
• 4 garlic cloves, finely minced
• 1/2 teaspoon dried oregano
• 1 teaspoon red pepper flakes
• 3 tablespoons red wine vinegar
• 1/3 cup extra virgin olive oil
• 3/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 16 ounces skirt steak
• Salt & pepper to taste

Preparación

1. 1

   Combine Herbs & Spices: In a small bowl, combine the chopped fresh parsley, minced garlic, dried oregano, red pepper flakes, salt, and pepper.

2. 2

   Add Vinegar & Oil: Pour in red wine vinegar and mix. Slowly drizzle in olive oil while stirring.

3. 3

   Let Sit Before Serving: Let the chimichurri sauce sit at least 20 minutes before serving (this is key for the flavors to blend together).

4. 4

   Preheat Grill: Heat up the grill to medium high to high heat (approximately 450F to 500F (230C to 260C)).

5. 5

   Grill Steak: Place the skirt steak on the grill and cook it to the desired doneness. For medium rare (130F to 135F), medium (140F to 145F), medium well (150F to 155F).

6. 6

   Let Steak Rest: Once cooked, let the grilled steak rest briefly for a few minutes, which will allow the juices to evenly distribute throughout the steak.

7. 7

   Slice & Serve: Slice the grilled steak against the grain (in a perpendicular direction the the muscle fibers) into evenly thin slices, then drizzle generously with the prepared chimichurri.