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*This blog post was originally published on May 30th, 2016. Its formatting and links have been updated.
Happy Almost-Independence Day! I hope you all are firing up your grills…or attending a fabulous party with a fired-up grill! In honor of this outdoor par-tay kinda day, I’m sharing one of my favorite, delicious and simple recipes you can make on the grill with minimal prep time. A recipe with minimal prep time means way more hang time for you! Love that. This one is a real crowd-pleaser. I just love using skirt steak because it’s a really inexpensive cut of meat that can be dressed up in all different ways if you’re feeding friends and family (or a small army). Serve this Skirt Steak alongside grilled asparagus and potato salad (my personal fave), or even on top of a salad if you want to be extra virtuous!
Ingredients…
(Serves 2-4)
For the Steak…
For the Chimichurri…
- 1 Mango, diced
- ½ cup Flat Leaf Parsley, stems removed & tightly packed
- ¼ cup Vegetable Oil
- ¼ cup White Vinegar
- 2 cloves Garlic, diced
Step 1
Preheat & Season
Set your grill to medium-high. As it heats, take out your skirt steak, and rub it with a bit of oil, and season generously on both sides with salt and pepper. Allow it to rest on a plate until it comes to room temperature, approximately 10-15 minutes. (This is an important step, as it makes the meat more tender and juicy!)
Step 2
Prep
While the steak is resting, prep your Mango Chimichurri Sauce! Place the parsley, vegetable oil, vinegar, and garlic in a food processor or blender. Pulse 10-20 times or until well blended. Add a pinch of salt and a pinch of pepper. If you need more liquid, add more oil, 1 tablespoon at a time. Pour this mixture into a bowl, and add the mango, stirring until combined. Cover and place in the fridge.
Step 3
Grill
Now, grill your steak! If your skirt steak is very thin, remember that it won’t take long to cook, maybe even 2 minutes on each side for medium. If a bit thicker, cook around 4 minutes on each side, or until the desired doneness is achieved. Let the steak rest for a few minutes on a cutting board, and then take a very sharp knife and slice in strips very thinly AGAINST THE GRAIN. The thinner the slices of steak, the more tender and easy to eat it will be!
Step 4
Enjoy
Spoon some Mango Chimichurri sauce onto each serving, and enjoy!
Grilled Skirt Steak with Mango Chimichurri
Equipment
- Grill or Grill Pan
Ingredients
For the Steak...
For the Mango Chimichurri...
- 1 Mango, diced
- ½ cup Flat Leaf Parsley, stems removed, tightly packed
- ¼ cup Vegetable Oil
- ¼ cup White Vinegar
- 2 cloves Garlic, diced
Instructions
- Set your grill to medium high. As it heats, take out your skirt steak, and rub it with a bit of oil and season generously on both sides with salt and pepper. Allow it to rest on a plate until it comes to room temperature, approximately 10-15 minutes. (This is an important step, as it makes the meat more tender and juicy!)
- While the steak is resting, prep your Mango Chimichurri Sauce! Place the parsley, vegetable oil, vinegar, and garlic in a food processor or blender. Pulse 10-20 times or until well blended. Add a pinch of salt and a pinch of pepper. If you need more liquid, add more oil, 1 tablespoon at a time. Pour this mixture in to a bowl, and add the mango, stirring until combined. Cover and place in the fridge.
- Now, grill your steak! If your skirt steak is very thin, remember that it won’t take long to cook, maybe even 2 minutes on each side for medium. If a bit thicker, cook around 4 minutes each side, or until desired doneness is achieved. Let the steak rest for a few minutes on a cutting board, and then take a very sharp knife and slice in strips very thinly AGAINST THE GRAIN. The thinner the slices of steak, the more tender and easy to eat it will be!
- Spoon some Mango Chimichurri sauce on to each serving, and enjoy!
Nutrition
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