Skirt Steak with Chimichurri and Watermelon and Feta Salad

Grilled skirt steak topped with chimichurri. Served with a fresh summer salad of watermelon, feta cheese and minced Serrano peppers

By: Art Smith, Celebrity Chef

Prep Time: 20 min
Cook Time: 8 min

RECIPE
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Servings:

Yield: 4 Servings

Ingredients:

1 1/4 pounds beef skirt steak
1 cup chimichurri sauce
2 cups watermelon feta salad

Beef Skirt Steak
1 1/4 pounds beef skirt steak, raw
2 1/2 tablespoons canola oil
1 tablespoon balsamic vinegar
1 1/4 teaspoons kosher salt
1 1/4 teaspoons ground black pepper

Chimichurri Sauce
1 1/2 teaspoons lime juice
2 1/4 teaspoons lemon juice
2 teaspoons cilantro leaves
1 tablespoon parsley leaves
1/3 cup olive oil
2 1/4 teaspoons whole clove peeled garlic
2 1/4 teaspoons apple cider vinegar
3/4 teaspoon kosher salt

Watermelon Feta Salad
2 cups seedless watermelon, peeled, cubed 3/4 inch
1 1/2 teaspoon Serrano peppers, seeded, minced
1 tablespoon lime juice
1/4 cup feta cheese
2 1/2 tablespoons cilantro leaves, chopped

Allergens:

Milk

Nutritional Information

Directions:

Beef Skirt Steak: In a bowl, add steak, oil and balsamic vinegar. Coat steak evenly and season with salt and pepper. Refrigerate for 4 minutes to marinate. Drain and discard excess. Preheat grill to medium high. Place steak on grill, cook on each side for 4 minutes
Chimichurri Sauce: In a food processor, add all ingredients, pulse until smooth.
Watermelon Feta Salad: In a bowl, add watermelon, peppers and lime juice. Toss to evenly coat. Add feta cheese and cilantro. gently toss to combine.
For Service: Place skirt steak on plate, drizzle with chimichurri sauce on top of steak. Serve with watermelon feta salad.