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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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Ingredients:
1 1/2 cups packed fresh parsley leaves |
5 garlic cloves, peeled |
1 tablespoon fresh oregano leaves |
3 tablespoons olive oil |
1 tablespoon red wine vinegar |
1/4 teaspoon kosher salt |
1/8 teaspoon freshly ground black pepper |
1 3/4 pounds skirt steak |
1 vidalia onion, peeled and sliced into 1/4-inch rings |
Directions:
1. In a food processor (or by hand), finely chop the parsley, garlic, and oregano. Reserve 1/4 cup of the parsley mixture to use another day and transfer the remainder to a bowl. Add the oil, vinegar, salt, and pepper to the bowl and mix well.
2. Preheat the broiler. Cut the skirt steak into 4 portions and place in a roasting pan or on a baking sheet in a single layer. Rub both sides of the steak with the parsley sauce. Broil for 3 to 4 minutes per side for medium, remove, and let rest, covered, for 5 minutes before serving. Serve the remaining steak with the raw onion rings.
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