Skirt Steak with Chimichurri Sauce

For all of you red meat lovers like me...Here is an impossibly easy summer recipe!

This serves four guests..

INGREDIENTS-

Skirt Steak

• One 1 1/2 pounds skirt steak (about 1/2-inch thick), cut in half crosswise
• Kosher salt and freshly ground black pepper
• Vegetable oil, for brushing
• 1/2 cup Chimichurri Sauce
  Chimichurri Sauce
  

  • 1/2 cup red wine vinegar
  • 1 teaspoon kosher salt, more as needed
  • 3 to 4 garlic cloves, thinly sliced or minced
  • 1 shallot, finely chopped
  • 1 Fresno chile or red jalapeño, finely chopped
  • 2 cups minced fresh cilantro
  • 1 cup minced flat-leaf parsley
  • 1/3 cup finely chopped fresh oregano 
  • 3/4 cup extra virgin olive oil

DIRECTIONS:

1. Season skirt steak lightly with salt and let sit at room temperature for 30 minutes. Pat dry with paper towels and season again with salt and pepper.
2. Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush grill grate with oil.
3. Cook until meat is nicely charred and medium-rare, 3 to 4 minutes per side. Transfer steak to a work surface; let rest for 5 to 10 minutes. Slice thinly against the grain and serve with Chimichurri Sauce.

Chimichurri Sauce-

Combine vinegar, 1 teaspoon salt, garlic, shallot, and chile in a medium bowl and let stand for 10 minutes. 

1. Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil. Transfer ½ cup chimichurri to a small bowl, season with salt to taste, and reserve as sauce.
2. To use as a marinade with beef or lamb: Put beef or lamb in a glass, stainless steel, or ceramic dish. Toss with remaining chimichurri. Cover and chill for at least 3 hours or overnight.
3. Remove meat from marinade, pat dry, and grill. Serve with reserved sauce.

Ummm Enjoy! Eat Well My friends!