Skirt Steak With Chimichurri Sauce

Total Time: 23 mins Preparation Time: 15 mins Cook Time: 8 mins

Ingredients

• 3 garlic cloves, peeled
• 1 large jalapeno, seeded and ribs removed
• 3/4 cup flat leaf parsley, packed
• 1/2 cup fresh oregano leaves, packed
• 1/4 cup extra virgin olive oil
• 3 tablespoons sherry wine vinegar
• 2 teaspoons lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 lb skirt steak

Recipe

• 1 in food processor, pulse garlic and jalapeno until finely chopped. add parsley and oregano; pulse until herbs are coarsely chopped. add oil, vinegar, lemon juice, salt and pepper; pulse until mixture has a uniform consistency.
• 2 in large resealable plastic bag combine skirt steak and 1/4 cup of the sauce. seal and shake to coat meat. refrigerate for 4 hours. cover and refrigerate remaining sauce.
• 3 heat a gas grill to high or prepare a charcoal grill with hot coals (you may also use a grill pan). lightly coat grill rack with oil or non-stick spray. grill steak for 3-4 minutes per side for medium-rare. let rest, tented in foil for 5 minutes before slicing.
• 4 to serve, thinly slice steak. serve with remaining sauce on the side.