Ingredients:

  • 1.5 lbs skirt steak
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 3 cloves garlic, minced
  • 1 cup fresh Italian parsley, finely chopped
  • ¼ cup fresh oregano leaves, minced
  • 3 cloves garlic, minced
  • ½ cup extra virgin olive oil
  • 2 tbsp red wine vinegar
  • ½ tsp red pepper flakes
  • ½ tsp salt
  • ¼ tsp black pepper

Instructions:

  1. Pat the skirt steak completely dry with paper towels to ensure a proper sear.
  2. Rub olive oil, minced garlic, salt, and pepper evenly over both sides of the meat.
  3. Allow the seasoned steak to rest at room temperature for 30 minutes for even cooking.
  4. Place parsley, oregano, and garlic in a food processor and pulse until finely chopped.
  5. Stir in red wine vinegar, red pepper flakes, salt, and pepper.
  6. Slowly whisk or pulse in the extra virgin olive oil until the sauce is emulsified.
  7. Sear the steak in a ripping-hot cast iron skillet or grill until a mahogany crust forms and desired doneness is reached.
  8. Slice the steak perpendicular to the grain to ensure tenderness.
  9. Top the sliced steak with the prepared chimichurri sauce.