Lunch: Skirt Steak with Chimichurri
Recipe by Woman's Day Kitchen Simple and elegant, this dish pairs grilled skirt steak with a piquant sauce that's made by mixing store-bought cilantro-lime pesto with ground cumin and black pepper.
Ingredients
1 lb. skirt steak
3/4 tsp. ground cumin
Kosher salt and pepper
1 container cilantro-lime or other pesto
Instructions
Heat grill or grill pan to medium-high heat. Season the steak with the cumin and 1/2 tsp each salt and pepper and grill to desired doneness, 4 to 5 minutes per side for medium-rare. Let rest for at least 5 minutes before slicing. Serve with the pesto.
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Nutrition Facts
Serving Size: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
