Grass-fed Skirt Steak with Chimichurri Sauce
Grass-fed beef is high in iron, specifically heme iron, a form of iron that is easily absorbable by your body.
It's also high in B vitamins, particularly B12, zinc, omega-3's and protein.
When it comes to meat, quality is important for nutritional benefits. Not to mention the taste.
Ingredients:
(2-3 servings)
Steak & Chimichurri:
300 g skirt steak from @legends_haul
1 small shallot, chopped
1 fresno chili, deseeded and chopped
¼ cup red wine vinegar
⅓ cup extra virgin olive oil
Handful fresh parsley, roughly chopped
Handful fresh cilantro, roughly chopped
1 tbsp dried oregano
2-3 garlic cloves, minced (optional)
Sea salt, to taste
Arugula Salad:
½ medium sized lemon, juiced
¼ cup olive oil
Pecorino cheese, grated
5 oz container of arugula
Salt and pepper, to taste
Instructions:
Add the parsley, cilantro, olive oil, red wine vinegar, chilli, oregano, shallot and garlic in a food processor and pulse to combine. If you do not have a food processor, place all ingredients in a bowl and mix well. Then set aside.
Pat the steak dry with a paper towel and season generously with salt and pepper. • Let rest at room temperature for at least 15 minutes. Rub steak with a light coat of oil.
Prepare a grill by lightly oiling grates or spraying with nonstick cooking spray. For a gas grill, preheat to medium-high heat.
Cook steak until a deep brown crust forms, about 2–3 minutes per side. Let the steak rest for 10 minutes.
While the steak is resting, place the arugula in a bowl. Add the olive and lemon juice to a jar and shake to combine. Pour salad dressing over the arugula then grate pecorino cheese over top. Season with salt and pepper.
Slice the steak into thin strips against the grain on a cutting board. Spoon chimichurri sauce over top of the steak
Plate salad and steak and enjoy!