YIELDS
Makes about 1 cup sauce, 3 to 4 servings
INGREDIENTS
Sauce:
4 garlic cloves, finely chopped
½ teaspoon salt
Pinch cumin
Pinch red pepper flakes
1 tablespoon plus 2 teaspoons red wine vinegar
2/3 cup extra virgin olive oil
¼ cup parsley leaves, roughly chopped
2 tablespoons fresh oregano leaves, roughly chopped
Steak:
1 pound skirt steak, about 1 inch thick
2 teaspoons olive oil
½ teaspoon salt
¼ teaspoon pepper
NUTRITIONAL INFORMATION
Nutritional information per serving (based on 4 servings): Calories 789 (59% from fat) • carb. 42g pro. 39g • fat 52g / sat. fat 18g • chol. 435mg sod. 1229mg • calc. 482mg • fiber 4g
INSTRUCTIONS
- Make the Chimichurri Sauce: Combine the first 5 ingredients in a small bowl. While whisking, add the extra virgin olive oil, and then fold in the chopped parsley and oregano. Cover and allow to sit so the flavors can meld.
- Turn on the Cuisinart Griddler. Select Grill and set to 450°F.
- While the Griddler is preheating, season the steak on both sides with the olive oil, salt and pepper.
- Once preheated, put the steak on the bottom plate. Set the count-up timer and cook for about 6 minutes on the first side and 4 to 5 minutes on the second side, until desired doneness.
- Transfer the steak to a cutting board and allow to rest for 5 minutes. Slice, against the grain. Serve with a spoonful of the sauce drizzled on top.
