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
67g
Carbs
18g
Calories
810kcal
Fat
55g
Ingredients
Canola and Olive Oil Blend, Chipotle Powder, Oregano, Red Wine Vinegar, Garlic Powder, Black Pepper, Garlic, Sweet Paprika, Kosher Salt, Green Beans, Light Brown Sugar, Crushed Red Pepper, Canola Oil, Italian Parsley, Skirt Steak
Reviews
4.7
Based on 42 reviews
Robert · 08/07/25
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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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