Author Notes
When you crave something super simple with a ton of flavor, this is the way to go. This chimichurri is slightly spicy, herby, lemony, and comes together in 5 minutes. Literally. Put it on any steak, fish, chicken, or even veggies! —Danielle Oron
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Ingredients
- Harissa Chimichurri
-
1/4 cup
chopped cilantro
-
1/4 cup
chopped parsley
-
1
garlic clove, grated
-
1/2
shallot, minced finely
-
1/2
lemon zested
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2 1/2 tablespoons
fresh lemon juice
-
1/3 cup
extra virgin olive oil
-
1/4 teaspoon
salt
-
fresh black pepper, to taste
- Skirt Steak
-
2 pounds
skirt or hanger steaks
-
salt
-
fresh black pepper
Directions
-
Combine all the chimichurri ingredients in a bowl and set aside. You can double the recipe if you like to ton on the sauce!
-
Heat a grill or grill pan over medium-high heat.
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Season the steaks generously with salt and pepper on both sides
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Sear the steaks for 3-4 minutes per side for medium-rare.
-
Rest steaks on a cutting board for 2 minutes then slice against the grain.
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Spoon the chimichurri all over the steaks and enjoy!
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