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RECIPES
Skirt Steak with Chimichurri
1/4 cup parsley, chopped
1–2 tsp. red pepper flakes
3 Tbsp. red wine vinegar
1/4 cup olive oil
4 cloves garlic, minced
salt & pepper
2 Tbsp. dried oregano
11/2 lbs. skirt steak
1. Preheat grill to high heat.
2. In a food processor, pulse the first 5 ingredients to make a paste.
3. Put the parsley mixture into a bowl and stir in the olive oil. Set aside at
room temperature. This is the chimichurri.
4. When the grill is hot, season the steak with salt & pepper and cook 6–8
minutes total. The internal temperature should be 135o
F for medium rare
or 145o
F for medium well done.
5. Rest the meat on a cutting board a few minutes before slicing
across the
grain.
6. Serve with the chimichurri.
Serves 4
