Ingredients
- 1/4 cup chopped red onion
- 3 cup garlic cloves
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup packed fl at- leaf parsley leaves
- 2 tablespoon packed fresh oregano leaves
- 1/4 cup extra- virgin olive oil
- 2 tablespoon red wine vinegar
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pound skirt steak
Preparation
Baking Directions:
In the work bowl of a food processor, place the onion, garlic, and red pepper flakes.
Pulse until finely chopped.
Add the parsley and oregano leaves, and pulse until the herbs are coarsely chopped.
Add the olive oil, vinegar, and salt and pepper.
Place the skirt steak in a shallow pan and pour 1/3 cup of the chimichurri sauce over it.
Turn to coat well.
Cover and refrigerate, preferably for at least four hours and up to overnight.
Cover and refrigerate the remaining sauce.
If using a gas or charcoal grill, spray the grill with olive oil and prepare a medium-hot grill.
If using a grill pan, spray it with olive oil and heat over medium-high heat.
Grill the steak for four to five minutes per side for medium-rare.
Let stand on a cutting board for 5 to 10 minutes.
Thinly slice the steak and divide among four plates.
Top each serving with one generous teaspoon of chimichurri sauce and serve.
