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
810
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
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About Tracey Bloom
Tracey Bloom, an Executive Chef currently residing in Atlanta, GA, hails from Shortsville, NY. With a degree from the Culinary Institute of America, she embarked on her culinary journey as the opening Pastry Chef at Sia’s Restaurant in Duluth, GA, and later joined the Buckhead Life Restaurant Group, honing her skills at 103 West under Chef Gary Donlick.
Known for her expertise in both sweet and savory culinary arts, Tracey has held various roles, including Sous Chef at establishments like Asher Restaurant, Oscar’s Restaurant, and Luma. Recognized as one of the "Top 25 Chefs in Atlanta" in 2008.
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