Cilantro-Lime Chimichurri Grilled Steak Horizontal

What You Need:

  • FOR THE CILANTRO-LIME CHIMICHURRI

    • 1/2 bunch cilantro, minced
    • 1/4 c. thinly sliced chives
    • 2 cloves garlic, minced
    • 2 limes, zested and juiced
    • 1/2 c. extra-virgin olive oil
    • 1 tsp. crushed red pepper flakes
    • 1/2 tsp. kosher salt
    • 1/4 tsp. Freshly ground black pepper

    FOR THE STEAK

    • 2 tbsp. extra-virgin olive oil
    • 1 lb. skirt steak
    • kosher salt
    • Freshly ground black pepper

    FOR THE GRILLED ASPARAGUS

    • 2 tbsp. extra-virgin olive oil
    • 1 clove garlic, minced
    • Juice of 1 lemon
    • 1 lb. asparagus, trimmed

How To:

  1. Make the cilantro-lime chimichurri: Place all ingredients in a mixing bowl and whisk together. Set aside.
  2. Heat grill to 375º. Drizzle oil over steaks and season with salt and pepper. Place steaks on hot grill and grill, 4 to 5 minutes per side for medium doneness. Remove steaks from heat and transfer to a cutting board. Cover loosely with foil and allow steaks to rest, 10 minutes.
  3. In a large mixing bowl, add oil, garlic, lemon juice, and asparagus and toss together until asparagus is evenly coated. Season with salt and pepper. Arrange asparagus on hot grill and grill until lightly charred and tender, 2 to 3 minutes per side.
  4. To serve: Slice steaks into 1″ strips and drizzle with chimichurri. Serve with asparagus and remaining chimichurri.