Grilled Skirt Steak with Chimichurri Sauce & Roasted Vegetables is a fantastic approach to grilled steak and healthy sides. Skirt Steak is an inexpensive choice of meat that holds up to any flavor profile while retaining juiciness in every bite. Paired with roasted vegetables, it takes grilled dishes to a healthy but fun way to enjoy them. Why settle for just simple when there are so many options out there to liven up your meal. I don’t know about you, but boring isn’t in my vocabulary and I like to think my meals aren’t left to be boring either. So if you are with me.. lets explore and see what flavors we can pair to elevate a simple easy meal to make it fun. Yes, we are definitely going to have fun with this one.
Grilled Skirt Steak with Chimichurri Sauce & Roasted Vegetables speaks volumes. It’s taking simple ingredients and pairing them together that brings it all together. Tender, succulent steak topped of with Chimichurri sauce just takes hearty and brightens your pallet with a rendition of flavors. From fresh Herbs of Parsley & Cilantro to Garlic, Lemon Juice & Olive Oil, brings it home to plated perfection. Roasted vegetables are never boring if you flavor them up with seasonings that make them pop! Plate them together and you have yourself a fantastic dish full of flavor in no time. Come be my guest in my kitchen and I will show you how to have fun in the kitchen. Take those boring dishes and elevate them to be something more. Your ideas are unlimited, you just have to take a chance on them and see what you come up with.
“Flavors are never boring if you take boring and add flavor!”
~ Sandra M
Grilled Skirt Steak with Chimichurri & Roasted Vegetables
Equipment
- Gas or Charcoal Grill
- Roasting Pan
- Food Processor
- Mixing Bowl
Ingredients
Meat
- Skirt Steak
Produce
- 1 Large Zucchini
- 1 Large White Onion
- 2 Turnips
- 2 Parsnips
- 4 Corn on Cob
Seasonings for Skirt Steak & Vegetables
- 3 tbsp Garlic Herb Seasoning No Salt
- 2 tsp Onion Powder
- 1 tsp Cumin
- Salt
- Black Pepper
- Olive Oil
Chimichurri Sauce
- 1 Large bunch of fresh Parsley Chopped
- 1 Large bunch of fresh Cilantro Chopped
- 1/4 Fresh Oregano or 1 teaspoon dried
- 1 Small White Onion Chopped to small pieces.
- 1 tbsp Minced Garlic
- 1 Red Chili Pepper Seeded
- 3 tbsp Red Wine Vinegar
- 1 Juice of small Lemon
- 3/4 cup Olive Oil
- Pinch of Salt
Instructions
Prep Vegetables
- Wash, peel and give a rough chop to Parsnips & Turnips and place in a bowl and set aside.
- Wash Zucchini and slice in spears and place in the bowl.
- Peel and slice onion to bite size pieces and place in bowl.
- Shuck Corn if needed and cut into 2 or 3 pieces each depending on size and set aside.
Prepare Skirt Steak
- Place Skirt Steak in a Large Zip lock bag.
- Add 2 tablespoon of Garlic Herb Seasonings, 1 teaspoon of Onion Powder, Cumin, a couple pinches of Salt & Pepper & a couple of drizzles of Olive Oil directly into Zip lock bag with Skirt Steak. Seal it and using your hand, massage all the ingredients into the meat for a couple of minutes. Set aside and let it marinate for 30 minutes at room temperature.
Grill & Oven Preparation
- Get a fire going in a Charcoal or Gas grill. Be sure to oil the grill grates to avoid meat sticking to them.
- Preheat your oven to 450°F.
Meanwhile..
- Add remaining Garlic Herb Season, Onion Powder, couple pinches of Salt & Pepper and a Drizzle of Olive Oil directly into the bowl with Vegetables. Mix ingredients into the Vegetables being sure they are all coated with seasonings.
- Place all vegetables BUT Zucchini into a roasting pan or dish, cover with foil and into the oven they go.
- 15 minutes into the roasting time, you will add the Zucchini and continue roasting for another 15 minutes or so until fork tender then you will remove.
Corn on Cob Preparation
- Place each Corn on Cob section onto a piece of foil. Add a pinch of Salt & Pepper and a drizzle of Olive Oil and rub all over Corn on Cob and wrap foil around them tightly. Continue this process until all are done.
- Suggestion: To create a more tender Corn on Cob, I boil them for about 15 minutes prior to wrapping in foil to jumpstart the cooking process. If you don't mind the crunch otherwise, disregard this step.
Grill Cooking
- Place wrapped Corn on Cob directly on grill since it will take longer to cook than the Skirt Steak. Cooking time will range from 15 to 20 minutes with an occasional rotation every 3 minutes or so to keep from scorching. Remove and let it rest while continuing onto the Skirt Steak.
- Remove Skirt Steak from Zip lock bag and place directly onto the grill grates cooking on each side for 3-5 minutes depending on the doneness you prefer. Keep in mind, the longer you grill it, the tougher it may become.
- Remove Skirt Steak when it reaches your preferred doneness and let it rest for 5 minutes before slicing. This keeps the flavor inside the Steak and minimizes the loss of moisture that makes it so juicy and tender.
Prepare Chimichurri Sauce
- Add all ingredients for sauce but the Parsley, Cilantro & Oregano to Food Processor.
- Pulse stopping to scrape down sides a couple of times until finely minced.
- Proceed to add Parsley, Cilantro & Oregano into food processor.
- Slowly add Olive Oil in continuing to pulse until Herbs are minced and incorporated into mixture. Do not over pulse as you want to maintain some texture and chunkiness to it.
- Suggestion: This can be prepared the day before and stored in a sealed container in fridge until use. If you are a multitasker as I am, you can cut cooking time if you are able to overlap cooking steps with each other versus cooking one after thee other.
Serving
- You can serve this family style by placing prepared food into their own serving dishes and set on table to be plated by others or you can go above and beyond and plate each dish and serve them to your family or guests. Either way.. it is win win!
