Season skirt steaks with salt and pepper. Set aside while you make the chimichurri.
Heat ½ tbsp olive oil in cast iron skillet, and grill peaches until charred. Remove from heat, let cool, and dice. Combine peaches and remaining chimichurri ingredients in a bowl. Set aside
For skirt steaks, heat cast iron skillet over medium heat. Add olive oil and butter. When butter begins to foam, add skirt steaks and sear, 6-7 minutes on each side, until caramelized. Thermometer should read 110° degrees for medium rare, or 115° degrees for medium. Remove onto cutting board and allow to rest for 3 minutes.
To serve, slice steaks and top with a generous amount of chimichurri.
- Great substitute for those who are lactose intolerant
- Once opened, transfer the contents to a resealable container and refrigerate. Use within a few days. The high oil content makes coconut quickly turn rancid if not stored under proper conditions.
Ingredients
Directions
Season skirt steaks with salt and pepper. Set aside while you make the chimichurri.
Heat ½ tbsp olive oil in cast iron skillet, and grill peaches until charred. Remove from heat, let cool, and dice. Combine peaches and remaining chimichurri ingredients in a bowl. Set aside
For skirt steaks, heat cast iron skillet over medium heat. Add olive oil and butter. When butter begins to foam, add skirt steaks and sear, 6-7 minutes on each side, until caramelized. Thermometer should read 110° degrees for medium rare, or 115° degrees for medium. Remove onto cutting board and allow to rest for 3 minutes.
To serve, slice steaks and top with a generous amount of chimichurri.