Skirt Steak with Chimichurri and Garlic Parsley Fettuccine

Serving Size:  4-6
Prep Time:  40 Minutes
Cook Time: 25 Minutes
Total Time:  65 Minutes


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


  1. 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.
  2. Preheat grill.
  3. 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.
  4. 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.
  5. Add chimichurri sauce, reserving some for a garnish, to pasta bowl, tossing until well combined.
  6. Divide pasta into dishes. Top with steak slices and chimichurri sauce. Serve and enjoy!