Chimichurri Skirt Steak

Chimichurri Skirt Steak

ACTIVE: 15 MIN | TOTAL: 35 MIN | SERVES: 2

1 pound skirt steak FOR THE CHIMICHURRI

1 cup parsley, finely chopped ¼ cup mint, finely chopped

2 tablespoons oregano, finely chopped

3 garlic cloves, finely chopped

1 teaspoon crushed red pepper

1 tablespoon ground cumin

1 teaspoon cayenne pepper

2 teaspoons smoked paprika

1 teaspoon salt

¼ teaspoon black pepper

 ¾ cup olive oil

3 tablespoons red wine vinegar

1. Combine the ingredients for the chimichurri in a mixing bowl. Cut the steak into 2 8-ounce portions and add to a re-sealable bag, along with ¼ cup of the chimichurri. Refrigerate for 2 hours up to 24 hours. Remove from the refrigerator 30 minutes prior to cooking.

2. Preheat the Airfryer to 390°F. Pat steak dry with a paper towel. Add the steak to the cooking basket and cook for 8-10 minutes for medium-rare. Garnish with 2 tablespoons of chimichurri on top and serve. Tip:The time will vary depending upon the size of the steak and the degree of doneness you prefer.

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