Ingredients
Scale
- 1 lb skirt steak
- 2 ripe peaches, diced
- 1 cup fresh parsley, chopped
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 2 cloves garlic, minced
- 1 jalapeño, seeded and chopped
- Salt and pepper to taste
Instructions
- Preheat your grill to high heat.
- Mix together the diced peaches, chopped parsley, olive oil, red wine vinegar, minced garlic, and chopped jalapeño in a medium bowl. Stir in salt and pepper to taste.
- Season the skirt steak with salt and pepper. Place the steak on the grill and cook for about 3-4 minutes on each side for medium rare doneness.
- Remove the steak from the grill and let it rest for a few minutes. Slice against the grain into thin strips and top with the peach chimichurri sauce.
Notes
Choose ripe peaches for the best flavor. Let the chimichurri sit for about 10 minutes to allow the flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 70mg