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Seared Skirt Steak with Peach Chimichurri

Seared Skirt Steak with Peach Chimichurri Screenshot from America's Heartland Season 10 Episode 09

 2 yellow peaches, halved
  cup parsley, finely chopped
 2 tbsp oregano, chopped
 2 garlic cloves, minced
 ½ medium red onion, minced
 2 Roma tomatoes, diced
 ½ red bell pepper, diced
 3 tbsp red wine vinegar
 6 tbsp olive oil
 pinch chili pepper flakes
 salt, pepper
Skirt Steak
 1 ½ lbs skirt steak, trimmed
 salt, pepper

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.

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