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Grilled Skirt Steak with Chimichurri and Grilled Asparagus

average rating is 3 out of 5, based on 150 votes

Savor the essence of a South American barbecue with our Grilled Skirt Steak with Chimichurri and Grilled Asparagus. This dish combines a succulent, grilled skirt steak with a zesty chimichurri sauce, and a side of smoky, tender asparagus. It's a low-carb, high-protein meal that's wonderfully satisfying.

Serving Suggestion:

This Grilled Skirt Steak with Chimichurri and Grilled Asparagus is a fulfilling meal on its own. If you want to add another dimension to your meal, consider serving it with a fresh green salad or a side of grilled bell peppers.

Serves

Prep Time

N/A

Total Time

N/A

Calories

Protein

Fat

Carbs

Tags:

Low-Carb High-Protein Gluten-Free Grain-Free Sugar-Free Dairy-Free Nut-Free Paleo-Friendly Keto-Friendly Soy-Free

Ingredients

For the Skirt Steak and Asparagus:

1 lb skirt steak
1 lb asparagus, ends trimmed
Olive oil for brushing
Salt and pepper to taste

For the Chimichurri Sauce:

1 cup fresh parsley, finely chopped
4 cloves garlic, minced
1/2 cup olive oil
1/4 cup red wine vinegar
1/2 teaspoon red pepper flakes
Salt and pepper to taste

Directions

Start by preparing the chimichurri sauce. In a bowl, combine the parsley, garlic, olive oil, red wine vinegar, and red pepper flakes. Season with salt and pepper to taste. Set aside for the flavors to meld.
Preheat your grill to medium-high heat. Brush the skirt steak and asparagus with olive oil and season with salt and pepper.
Grill the skirt steak for about 3-4 minutes per side for medium-rare, or until it reaches your preferred doneness. Grill the asparagus until it's tender and has beautiful grill marks, about 3-4 minutes per side as well.
Allow the steak to rest for a few minutes before slicing it against the grain.
To serve, arrange the sliced steak and grilled asparagus on plates. Generously drizzle with the chimichurri sauce.