Steak with Chimichurri Sauce

Servings
4

Prep Time
15 minutes

Cook Time
25-30 minutes

Ingredients

¼ cup red wine vinegar

¼ cup Wildtree Roasted Garlic Grapeseed Oil

½ cup finely chopped cilantro

½ cup finely chopped parsley

1 tablespoon Wildtree Garlic Galore Seasoning Blend

2 tablespoons Wildtree Chipotle Lime Rub, divided

½ cup dry quinoa

1 cup water

1 pint grape tomatoes, quartered

1½ pounds skirt steak

Nutritional Info

Calories:

510

Fat:

29g

Saturated Fat:

7g

Carbohydrates:

22g

Fiber:

3g

Protein:

40g

Cholesterol:

110mg

Sodium:

520mg

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Method of Preparation

Prepare the chimichurri sauce by whisking together the red wine vinegar, Roasted Garlic Grapeseed Oil, cilantro, parsley, Garlic Galore Seasoning Blend, and 1 tablespoon Chipotle Lime Rub. Refrigerate until serving time. Bring quinoa and water to a boil in a small saucepan. Reduce heat, cover, and simmer for about 15 minutes or until quinoa is tender and water is absorbed. Transfer to a bowl to cool. Toss cooled quinoa with tomatoes. Season with salt and pepper if desired. Season steak with remaining 1 tablespoon Chipotle Lime Rub. Preheat grill pan or grill to medium-high heat. Clean and grease the grill grates. Cook steak to desired doneness: 130-140°F for medium-rare. Rest the steak on a cutting board for 5-10 minutes before slicing.  Serve sliced steak over quinoa with chimichurri.

Submitted By:
Wildtree from Lincoln, RI

Meal Type:
Dinner Favorites,  From The Grill

Wildtree Product(s):
Garlic Galore Seasoning Blend   Chipotle Lime Rub