Chimichurri with Skirt Steak
Yield 4-6 servings
- 1/3 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh lime juice
- 3 garlic cloves
- 3⁄4 cup flat-leaf parsley leaves
- 3⁄4 teaspoon kosher salt
- 1⁄2 teaspoon red pepper flakes
- 1 1/2 pounds skirt steak
- Kosher salt and cracked black pepper
For the chimichurri, in a food processor or blender, combine the oil, vinegar, lime juice, garlic, parsley, salt, red pepper flakes and 2 tablespoons water and puree until smooth. Season to taste with additional salt, if necessary. Can be made 4 hours in advance. Cover and chill until ready to use.
Sprinkle skirt steak lightly with kosher salt and let sit at room temperature for 30 minutes. Pat dry with paper towels and season again with salt and cracked black pepper.
Preheat grill pan or cast iron skillet over high heat. Place steak on grill pan or skillet and cook steak for 3 minutes per side for medium-rare. Let rest for 5-10 minutes before thinly slicing against the grain. Serve alongside the chimichurri.