Grilled Skirt Steak with Vibrant Red Pepper Chimichurri Recipe

Skirt Steak with Red Pepper Chimichurri

YIELD Makes 4 servings

INGREDIENTS

1 pound skirt steak, trimmed 1 clove garlic, peeled and cut in half 1/4 teaspoon salt 1/2 teaspoon black pepper, divided 1 cup diced roasted red bell pepper 1 shallot, minced 1 tablespoon capers 1‑1/2 tablespoons olive oil 1 tablespoon white wine vinegar 1 clove garlic, minced

PREPARATION:

1. Preheat broiler. Spray broiler rack with nonstick cooking spray. Rub steak on both sides with garlic clove. Season with salt and 1/4 teaspoon black pepper. Place steak on broiler rack. Broil steak, 4 inches from heat, 4 to 5 minutes per side or until desired doneness.
2. To prepare chimichurri sauce, combine red bell pepper, shallot, capers, olive oil, vinegar, minced garlic and remaining 1/4 teaspoon black pepper in a bowl.
3. To serve, thinly slice skirt steak against the grain and arrange on a serving platter. Top with chimichurri sauce or serve separately.

This recipe appears in: Beef NUTRITIONAL INFORMATION: Serving Size: 3/4 cup Sodium 282 mg Protein 26 g Fiber 1 g Carbohydrate 4 g Cholesterol 54 mg Saturated Fat 3 g Total Fat 13 g Calories from Fat 49 % Calories 238 DIETARY EXCHANGE: Fat 1 Meat 3 Vegetable 1