Skirt Steak With Chimichurri Sauce

Total Time: 28 mins Preparation Time: 10 mins Cook Time: 18 mins

Ingredients

• Servings: 4
• 1/2 cup extra virgin olive oil (use 1/4 cup and work up if necessary)
• 2/3 cup sherry wine vinegar
• 2 tablespoons lemon juice
• 1 cup chopped flat leaf parsley
• 4 tablespoons chopped fresh basil leaves or 1 -2 tablespoon italian seasoning
• 1 tablespoon chopped fresh oregano leaves
• 3 tablespoons minced garlic
• 2 tablespoons minced shallots
• 3/4 teaspoon fresh cracked black pepper
• 2 1/2 teaspoons kosher salt
• 1/4 teaspoon crushed red pepper flakes
• 1 (1 3/4-2 lb) skirt steaks

Recipe

• 1 in the bowl of a food processor, combine the olive oil, sherry wine vinegar, lemon jucie, parsley, basil, oregano, garlic and shallots.
• 2 pulse until well blended but do not puree.
• 3 add 1/4 teaspoon of the black pepper, 1/2 teaspoon salt & the crushed red pepper flakes.
• 4 remove 1 cup of the chimichurri sauce from the processor and transfer to a non-reactive bowl, cover with plastic wrap and reserve at room temperature for up to 6 hours. (can be made the day before.).
• 5 if cooking steak another day, refrigerate sauce and return to room temperature before serving.
• 6 season the steak with 1 teaspoon salt on each side, as well 1/4 teaspoon of the black pepper per side and place in a large resealable plastic bag.
• 7 add the remaining chimichurri sauce from the processor.
• 8 seal bag and refrigerate the steak for at least 2 and up to 4 hours.
• 9 preheat a grill or oven to 350f - medium heat.
• 10 once the steak has finished marinating, remove it from the refrigerator and let it come to room temperature for 30 minutes.
• 11 brush the excess chimichurri sauce off the steak and set the steak over the hot grill or oven.
• 12 cook for 6 minutes on the first side.
• 13 rotate the steak 45 degrees and cook another 6 minutes.
• 14 turn the steak over and continue to cook until the steak is done, about 6-8 minutes for medium-rare.
• 15 once cooked, lay the steak on a clean cutting board, and allow it to rest for 5 to 7 minutes before slicing across the grain into 2-inch wide strips.
• 16 serve with crusty "warm" bread, the reserved chimichurri sauce, baked potatoes & some nice greens.