Grilled Skirt Steak

• servings: 8 servings
• active time: 30 minutes
• total time: 40 minutes

Ingredients

2 pounds skirt steak

1 teaspoon kosher salt

½ teaspoon freshly cracked black pepper

¼ cup extra-virgin olive oil, plus more for brushing

⅓ cup soy sauce or tamari

2 teaspoons grated garlic (from 4 cloves)

1 teaspoon red pepper flakes

1 cup Chimichurri, store-bought or homemade, for serving

Directions

Season the steak

Pat the steak dry and season all over with the salt and pepper.

Marinate the Steak

In a shallow baking dish, combine the olive oil, soy sauce, garlic, and red pepper flakes. Add the steak and turn to coat. Let rest at room temperature for 30 minutes.

Preheat the grill on high. Brush the grates with olive oil.

Grill the steak

Remove the steak from the marinade, allowing any excess to drip off, and place the steak on the grill. Cook until charred and the internal temperature of the steak reads 130°F on an instant-read thermometer, 3 to 4 minutes per side. Transfer the steak to a cutting board and let rest for 10 minutes.

Slice and serve

Before serving, thinly slice the steak against the grain. Serve with the chimichurri on the side.

Nutrition

• Calories: 263
• Total Fat: 19 g
• Saturated Fat: 5 g
• Cholesterol: 65 mg
• Sodium: 522 mg
• Total Carbohydrate: 1 g
• Dietary Fiber: 0 g
• Total Sugars: 1 g
• Protein: 21 g