A plate of sliced steak on a bed of mixed greens topped with green chimichurri sauce, with a bowl of extra sauce on the side.

Skirt Steak with Yuzu Chimichurri Sauce

Serves 2 servings
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes

Ingredients

1.5lb skirt steak

1 bag salad mix

 

Chimichurri Sauce:

 

1 bunch fresh parsley, stem removed, chopped

½ cup extra virgin olive oil

2 Tbsp Kikkoman® Yuzu Ponzu

½ Tbsp white wine vinegar 3 garlic cloves, minced

½ Tsp dried oregano

½ Tsp red pepper flakes

Directions

  1. Add the olive oil, yuzu ponzu, white wine vinegar, minced garlic, dried oregano and the red pepper flakes to the chopped parsley and mix.
  2. Cook the skirt steak to your desire.
  3. After resting the cooked steak, plate it by spreading the salad mix on a platter or plate and placing the sliced steak on top of the salad mix.
  4. Drizzle the Chimichurri sauce on the meat before serving.

TAGGED IN:

Beef (63)Entrees (336)Stove Top (280)Sauces & Condiments (112)
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