Skip to main content

Grilled Skirt Steak with Chimichurri Sauce

With Mazola® Canola Oil

Serving Size Icon

SERVING SIZE

4 SERVINGS

Total Time Icon

TOTAL TIME

15 MINUTES

Skill Level Icon

SKILL LEVEL

BEGINNER

Ingredients:

RUB FOR STEAK:

  • 3 tablespoons Mazola Canola Oil
  • 1 tablespoon dark brown sugar
  • 2 tablespoons chili powder
  • 1-1/2 teaspoons ground cumin
  • 1-1/2 teaspoons oregano, dried
  • 1 teaspoon black pepper, ground
  • 1 teaspoon sea salt
  • 1-1/2 pounds skirt steak (or substitute hanger OR flat iron steak)

CHIMICHURRI SAUCE:

  • 1/2 cup Mazola RightBlend Oil
  • 4 cloves fresh garlic
  • 1 cup loosely packed flat leaf parsley
  • 1/4 cup loosely packed fresh cilantro
  • 3 tablespoons red wine vinegar
  • 1 teaspoon lightly crushed leaf oregano
  • 1/2 teaspoon fresh lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black fine grind pepper

Instructions:

  1. In a medium size bowl, add the dry rub ingredients mix well. Drizzle the corn oil over the entire flank steak, sprinkle with the dry rub mix.
  2. Preheat grill and lightly brush with oil. Grill steak over medium-high heat for about 4 minutes per side, or to desired doneness. Transfer meat to a cutting board; let rest while preparing the sauce.
  3. Combine all sauce ingredients in blender or food processor. Pulse until mixture is finely minced. Slice steak across the grain and place on serving plate. Drizzle with Chimichurri Sauce.
en_CAEnglish (Canada)