Main Dishes

Arrachera (Skirt Steak) with Chimichurri

EL MEJOR NIDO
Arrachera (Skirt Steak) with Chimichurri
Recipe Info - Skill Level
Level
Easy
Recipe Info - Prep Time
Prep 
12 min
Recipe Info - Cook Time
Cook 
10 min
Recipe Info - Serving Size
Servings
Makes 8 servings, about 4 ounces steak and 1 tablespoon sauce per serving

The arrachera, or skirt steak, is marinated in lime juice and garlic before cooking to produce a tender steak that is perfect served with the homemade chimichurri sauce.

Arrachera (Skirt Steak) with Chimichurri is a flavorful dish that brings the authentic taste of Argentina straight to your table. Crafted with care by Official MAGGI®, this recipe starts with a juicy arrachera marinated in a zesty blend of lime juice and garlic, ensuring ultimate tenderness and a burst of flavor in every bite. The steak is perfectly complemented by a vibrant homemade chimichurri sauce, making it an irresistible combination.

The homemade chimichurri sauce, infused with fresh herbs and spices, adds a delightful, tangy touch to the savory and succulent arrachera. This flavorful condiment is the perfect match for the marinated skirt steak, enhancing its rich, meaty flavor.

Ideal for a variety of occasions, such as Valentine's Day or Father's Day gatherings, this recipe provides a delicious and satisfying main course option. Made easy with MAGGI® ingredients, including Maggi® Granulated Chicken Flavor Bouillon, it’s a simple yet impressive dish suitable for cooks of all skill levels.

Enjoy this dish as a hearty dinner option during winter, or make it the centerpiece of a romantic Valentine's Day meal. This entrée not only offers great flavors but also fits well within a balanced diet. Whether you're preparing for a special occasion or just in the mood for a tasty and easy-to-make meal, Arrachera (Skirt Steak) with Chimichurri is a perfect choice.

Ingredients

Step 1

Place lime juice, 2 teaspoons oil, 2 teaspoons bouillon and chopped garlic in large, resealable plastic bag. Add steak; seal bag. Shake and press with fingers to distribute marinade.

Step 2

Place parsley, cilantro, oregano, peeled cloves, remaining teaspoon bouillon and pepper in food processor or blender; cover. Pulse until ingredients are combined. Add 1/3 cup olive oil in a slow stream, pulsing until blended. Pour into a small bowl; refrigerate.

Step 3

Heat remaining teaspoon oil in large skillet over medium heat. Fry steak for 5 to 7 minutes on each side or until desired doneness.

Step 4

Cut into 8 pieces. Serve with chimichurri.

Ingredients

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