Skirt Steak with Chimichurri Sauce and Veggie & Feta Salad
Taylor knows the way to a man’s heart is through his stomach and this is one lady who can work her way around the kitchen. Taylor shows us how to make a man-pleasing meal that is full of flavor, easy to prepare and low in carbs.
Skirt Steak Ingredients
- 2-3 lbs skirt steak
- vegetable oil
- salt
- pepper
Directions
Preheat grill. Rub both sides of the steak with oil and season to taste with salt and pepper. Grill steak to desired temperature (6-8 minutes per side for medium rare). Slice steak into strips, remembering to slice against the grain. Serve with salad and Chimichurri sauce.
Chimichurri Sauce
- 1 cup extra virgin olive oil
- 2/3 cup red wine vinegar
- 2 tablespoons fresh squeezed lime juice
- 3 cloves of garlic, minced
- 2 tablespoons shallots, minced
- 3 teaspoons salt
- 1 teaspoon black pepper (freshly cracked if possible)
- ½ teaspoon red pepper flakes
- ¾ cup chopped parsley
- ¼ cup chopped basil
- ¼ cup chopped cilantro
Directions
In a bowl, combine oil, vinegar and lime juice and whisk until incorporated. Add remaining ingredients, stirring to combine. Allow mixture to stand at room temperature until ready to use.
Veggie and Feta Salad
- 3 tablespoons canola oil
- 1 ½ tablespoons champagne vinegar
- 1 tablespoon c hopped fresh mint
- 1 ½ tablespoons chopped parsley
- 1 medium cucumber, peeled and diced
- 1 cup cherry tomatoes, halved
- 1 cup radishes, sliced
- ½ cup sweet peas
- 1 tablespoon minced shallot
- 5oz feta cheese, crumbled
- salt and pepper, to taste
Directions
In a mixing bowl, whisk together oil, vinegar, mint and parsley. Add cucumbers, tomatoes, radishes and peas. Toss to coat. Add feta cheese and fold it into the veggie mixture. Season with salt and pepper to taste. For best results, refrigerate for at least half an hour to allow flavors to combine
ENJOY!