1 pound skirt steak
FOR THE CHIMICHURRI
1 cup parsley, finely chopped
1/4 cup mint, finely chopped
2 tablespoonsoregano, 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
3/4 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.
ACTIVE: 15 MIN
TOTAL: 35 MIN
SERVES: 2