Grilled Skirt Steak & Chimichurri
This is the trifecta of spring staples: juicy grilled beef, crisp green beans, and a bright punch of chimichurri. The steak is rubbed with smoked paprika, chipotle, garlic, and a touch of brown sugar, then seared until charred at the edges and tender inside. It’s served alongside blanched green beans and a herb-packed chimichurri that cuts through the richness with heat, acid, and bite.
Nutritional facts
Protein
65g
Carbs
18g
Calories
787kcal
Fat
53.6g
Ingredients
Skirt Steak, Italian Parsley, Canola Oil, Crushed Red Pepper, Light Brown Sugar, Green Beans, Kosher Salt, Sweet Paprika, Garlic, Black Pepper, Garlic Powder, Red Wine Vinegar, Oregano, Chipotle Powder, Canola and Olive Oil Blend
Reviews
4.4
Based on 380 reviews
Alison · 10/13/26
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About Tracey Bloom
Chef Tracey Bloom, originally a New York native, took her talents south to Atlanta, Georgia, after graduating from the prestigious CIA (Culinary Institute of America). Chef Tracey earned her spot as one of the top 25 chefs in the city of Atlanta and has appeared on many shows, including Bravo’s Top Chef and Don’t Be Tardy. Bloom published her first cookbook, “Cooking in Full Bloom,” in October 2022. She has worked in some of the best restaurants in Atlanta, including the Buckhead Life Group, Table 1280, and Ray's Killer Creek. After many years in the restaurant scene, Chef started her own successful boutique catering company based out of Atlanta. In addition to all that, she can be found teaching cooking classes and participating in food and wine festivals around the country. In her spare time, she enjoys traveling, listening to Stevie Nicks, and spending time with her 6-year-old son, Kannon.
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