GRILLED SKIRT STEAK WITH CHIMICHURRI

INGREDIENTS

2 pounds skirt steak

kosher salt

fresh cracked black pepper

CHIMICHURRI

1 cup flat leaf parsley

1 shallot, quartered

1 tablespoon fresh oregano, stems removed

2 cloves garlic

1 teaspoon kosher salt

1/2 teaspoon black pepper

1/2 teaspoon crushed red pepper

3 tablespoons red wine vinegar

5 tablespoons olive oil

directions

Preheat grill.

In a small food processor, pulse together parsley, shallot, garlic, oregano, salt and pepper, until finely chopped.

In a small bowl, add red wine vinegar, olive oil, and crushed red pepper. Pour parsley mixture into the oil and vinegar, mix until fully combined. Set aside.

Season both sides of the steak liberally with salt and pepper. Place on the hot grill and cook 3-5 minutes per side, or until it’s reached your desired doneness. Remove from grill and let rest for 5-10 minutes before slicing. Be sure to cut the steak against the grain when serving.

Top sliced steak with chimichurri sauce.