Name: Marinated Skirt Steak with Chimichurri Slaw
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Ingredients: 1.5 lb skirt steak (or flank steak); 2 tablespoons canola oil; 2 tablespoons red wine vinegar; 2 tablespoons soy sauce; 2 teaspoons Worcestershire sauce; Juice of half a lemon (save the other half for the chimichurri); Hefty pinch of salt and pepper; 1 cup packed fresh Italian parsley leaves; 2 garlic cloves, peeled and smashed; 1 teaspoon dried oregano; 5 tablespoons red wine vinegar; Juice of half a lemon; ¼ teaspoon red pepper flakes; ⅓ cup extra-virgin olive oil; Salt and pepper, to taste; 6 cups shredded cabbage (purple, green, or a mix); 1 cup shredded carrots

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I have got a flavor punch in the mouth for you today.

Does the mention of mouth punching not sound appetizing? Sorry. If you’re still there, hear me out. There is, of course, no actual punching involved.

This easy meal is just LOADED with so much dang flavor. It makes your tastebuds go “wow.” We’re grilling up some steak and tossing some slaw with chimichurri. AKA, it’s everything I want in an easy summer meal.

The steak gets marinaded in a riff on one of my family’s standby recipes for beef: vinegar, soy sauce, Worcestershire, and lemon juice. YUM. The combination of those ingredients really creates something magical. And the longer your steak can marinate in it, the better. I looooove skirt steak (it’s become a real go-to for us these past couple years), but flank steak also works beautifully here.

You end up with a super juicy and tender steak. The marinade lends a tangy acidity and mellow salty umami flavor. It is heaven, and it’s also ridiculously easy to throw together. Takes 5 minutes!

While the steak marinates, make the chimichurri. Well, actually let your food processor make the chimichurri for you. Throw everything in and give it a few whirls and you’ve got amazing homemade chimichurri sauce. Chimichurri has become a household staple at the Meehan residence. We almost always have a batch of it in the fridge. It goes well with SO many things, especially anything grilled (it brightens things up!), and I love it as a condiment.

The next time you’re making a turkey sandwich, swap your mustard for some chimichurri. Trust me. You will be forever changed.

Chimichurri, while tasting heavenly, is the perfect thing to accompany this rich steak. It cuts through the richness and adds the best acidic bite. It’s tangy and herby and so, so fresh. I adore it.

To work in some veg, I toss the chimichurri with some shredded cabbage and carrots to make a quick and vinegary slaw (no mayo required). It goes so well with the steak, as I’ve said. It’s crunchy, herbacious, and bright. Basically, absolutely delicious.

I love this meal because it is mostly do ahead. Marinate the steak and make the chimichurri in the morning. Make the slaw while you’re waiting for the grill to heat up. Your actual active cook time is 15 minutes or less! In a matter of minutes, dinner is served.

See? No punching involved.

Marinated Skirt Steak with Chimichurri Slaw

Author: Molly
Prep Time: 5 minutes (plus 4 hours inactive prep time)
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 4 servings 1x

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Description

This grilled and marinated skirt steak packs a flavor punch! The bright and crunchy slaw adds a fun bite to this meal and is loaded with fresh chimichurri flavor.

Scale

Ingredients

For the Steak:

1.5 lb skirt steak (or flank steak)
2 tablespoons canola oil
2 tablespoons red wine vinegar
2 tablespoons soy sauce
2 teaspoons Worcestershire sauce
Juice of half a lemon (save the other half for the chimichurri)
Hefty pinch of salt and pepper

For the Slaw:

1 cup packed fresh Italian parsley leaves
2 garlic cloves, peeled and smashed
1 teaspoon dried oregano
5 tablespoons red wine vinegar
Juice of half a lemon
¼ teaspoon red pepper flakes
⅓ cup extra-virgin olive oil
Salt and pepper, to taste
6 cups shredded cabbage (purple, green, or a mix)
1 cup shredded carrots

Instructions

For the Steak:

Mix together marinade ingredients in a shallow bowl or baking dish. Place steak in the dish and submerge in marinade.
Cover and refrigerate for at least 4 hours and up to 24 hours, flipping steak halfway through. Bring steak to room temperature before cooking it.
When the steak has finished marinating, preheat your grill or broiler. Place steak on grill and grill for about 3-4 minutes per side (if broiling, use the “high” setting and broil for 1-2 minutes per side). Set aside to rest for 5-10 minutes before slicing across the grain of the meat.

For the Slaw:

While the steak is marinating, combine all ingredients except the oil in a food processor and pulse until everything is finely chopped. With the machine running, stream in the olive oil. Season, to taste, with salt and pepper.
Mix the cabbage and carrots together in a large mixing bowl.
Add ¼ cup of the chimichurri, toss well to coat everything, and then add more chimichurri, as needed. Resist the urge to over-dress the slaw, as it will soften and wilt slightly as it sits.
Serve the slaw alongside the grilled steak. Garnish everything with additional chimichurri, if desired.