Skirt Steak & Chimichurri with Green Beans & Murshrooms

About This Recipe

Grilled skirt steak served with chimichurri sauce, green beans and mushrooms.  The chimichurri sauce is the highlight in this meal, bringing strong flavors to the meat.

Ingredients

• 2 ½ lbs skirt steak (you may need to buy 2 smaller steaks)
• 8 oz mushrooms
• 2 Tbsp garlic
• 1 lb green beans
• 1 Tbsp olive oil
• Salt and Pepper to taste
• 1 bunch flat leaf parsley (2-2.5 cups)
• 4 cloves garlic
• 2 Tbsp red wine vinegar
• ½ cup olive oil
• 1 Tbsp lemon juice
• 2 Tbsp red onion (diced)
• 1 tsp dried oregano

Instructions

1. Bring a large pot of water to a boil and add the green beans. Cook for about 7-8 minutes or until almost cooked through.
2. In a skillet, heat 1 Tbsp of olive oil over medium high heat. Add the mushrooms and cook for 4-5 minutes then add the green beans and season with salt and pepper to taste.
3. While the vegetables are cooking heat a grill pan or another skillet over medium high heat. Cast iron is preferred.
4. Drizzle the steak with olive oil and season with salt and pepper. Make sure you cook your steak one stage below where you prefer your meat because you will be reheating it in the microwave again.
5. In a food processor or a blender, add all of the ingredients and blend until smooth. The sauce should be a vibrant green color, if yours is brown you probably need to add more parsley and blend longer.
6. Once your steak has rested for 10 minutes, cut it into slices against the grain, this will prevent the meat from being chewy.
7. This recipe makes 5 servings. Divide all of your ingredients evenly between 5 containers. Store the chimichurri in a separate, smaller container as you don’t want to heat it in the microwave.