Skirt Steak with Chimichurri and Garlic Parsley Fettuccine
Serving Size: Â 4-6
Prep Time:Â 40 Minutes
Cook Time:Â 25 Minutes
Total Time:Â 65 Minutes
Ingredients:
1 lb. Pappardelle’s Garlic Parsley Fettuccine
2 lb. skirt steak
1 Tbsp. kosher salt
1 tsp. coarse ground black pepper
Chimichurri sauce:
1/2 cup flat-leaf parsley, chopped
1 tsp. dried oregano
1/2 tsp. crushed red pepper flakes
3 cloves garlic, smashed & chopped
1/2 cup extra-virgin olive oil
2 Tbsp. red wine vinegar
1/2 tsp. kosher salt
1/2 tsp. fresh cracked black pepper
Instructions:Â
- In a medium bowl, combine parsley, oregano, red pepper flakes, garlic, red wine vinegar, salt, and black pepper. Slowly add olive oil until well blended. Let sit for 30 minutes.
- Preheat grill.
- Season steak with 1 Tbsp. salt and 1 tsp. black pepper. Cook for 3-4 minutes per side. Once grilled to your liking, let rest for 5 minutes, before slicing against the grain.
- Meanwhile, cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 8-10 minutes. Drain and transfer to a large bowl.
- Add chimichurri sauce, reserving some for a garnish, to pasta bowl, tossing until well combined.
- Divide pasta into dishes. Top with steak slices and chimichurri sauce. Serve and enjoy!