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Seared Skirt Steak with Peach Chimichurri  [Watch Video]

2 yellow peaches, halved
⅓ 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

1. Season skirt steaks with salt and pepper. Set aside while you make the chimichurri.

2. 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

3. 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.

4. To serve, slice steaks and top with a generous amount of chimichurri.