Grilled Skirt Steak with Chimichurri Sauce and Asparagus

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I recently decided to try making chimichurri sauce for the first time, so I looked up a few recipes to get a basic idea, and then ended up taking my own approach. I grilled skirt steak with just a bit of salt and pepper rubbed over it, then topped it with sauce and paired it with simple grilled asparagus. I added an extra dollop of sauce to each plate to have some for the asparagus as well.

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INGREDIENTS:

1 cup arugula

2 cups parsley

2 teaspoons cumin

1 tablespoon salt

1/4 cup extra virgin olive oil

1 jalapeno

2 garlic cloves

1/2 white onion

INSTRUCTIONS:

Put all the ingredients in a food processor and grind until smooth. Add a tiny bit of water if it’s not coming out as smooth as you would like it. Serve over grilled steak with vegetables.

 

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