Grilled Chimichurri Skirt Steak

Author

NuWave

Prep Time

8 minutes

Cook Time

7 minutes

Servings

2

Category

Main Dishes

Ingredients

• 1 bunch flat-leaf parsley, roughly chopped, about 1c, packed
• 5 large garlic cloves, roughly chopped, about 3T
• 1T dried oregano
• 1t crushed red pepper flakes
• ⅛c red wine vinegar
• 1lb. skirt steak
• Sea salt and freshly ground black pepper, to taste

Directions

1. Place all of the sauce ingredients into a food processor or blender. Blend until they are just combined
2. then set aside. Place the steak in a bowl or container and spread 4T of Chimichurri sauce evenly on all sides of the steak. Let the steak marinate at room temperature for 1 hour, or in the refrigerator from 2 hours to overnight.
3. Place the plug-in Grill into Position 1. Press Menu and use the START/PAUSE dial to select Menu Preset 18 (Well). Press START/PAUSE to begin preheating. Once preheated, the unit will beep twice, display “Ready”, countdown for 10 seconds and then beep once to give you time to insert your food.
4. Open the door, season the steak with salt and pepper, and place it on the hot plug-in Grill. Close the door to begin Stage 1, (425˚F, 30% Top heat and 70% Bottom heat, for 4 minutes) after which the unit will beep three times.
5. Open the door and flip the steak. Close the door to begin Stage 2 (350˚F for 3 minutes) until the steak is Well Done (internal temperature of 165˚F), after which the unit will beep three times and display “End”.
6. Remove the steak and allow it to rest for 5 minutes, and then slice it, going against the grain. Serve the steak with the remaining Chimichurri sauce.