8 oz skirt steak (grass fed if you can find it, and any cut could work, skirt steak tends to work well with this recipe)
1/2 red onion sliced
1 large bell pepper, sliced
Steak Marinade:
2 Tbsp. olive or avocado oil
1/4 cup lime juice
1/2 tsp. chili powder
Himalayan sea salt and pepper to taste
Chimichurri Sauce:
1 cup firmly packed parsley leaves
3 to 4 garlic cloves (or use 2-3 teaspoons of minced garlic)
2 tablespoons fresh oregano leaves (can sub 2 teaspoons dried oregano)
1/3 cup organic extra virgin olive oil
2 tablespoons red or white wine vinegar
1/2 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes
Preparation
-Combine ingredients of dressing and use to marinate the steak, onions and peppers in, I typically marinate in a gallon size zip lock bag, but glass tupper-wear works too
-Fore best results, marinate steak peppers and onions the night before. The lime juice breaks down and tenderizes the meat making it mouthwateringly tender! (but even an hour does a decent job)
-You can either place the steak and veggies on the grill (veggies in foil or a veggie grill pan) cooking the steak 2 to 3 minutes on each side, or you can put them directly into a pan on the stove and cook to desired doneness, may want to pull the steak out and continue cooking the veggies if you like it more on the rare side for stove top. Alternatively you can start the veggies and add the steak in at the end.
Chimichurri Sauce:
-Finely chop the parsley, fresh oregano, and garlic (or process in a food processor several pulses). Place in a small bowl.
-Stir in the olive oil, vinegar, salt, pepper, and red pepper flakes. Season to taste
-Add chimi churri on top of steak and enjoy!
