Grilled Skirt Steak with Chimichurri

By cacelias

Chimichurri is as common as ketchup in Argentina. They put it on everything; especially grilled steak of any kind. The sauce keeps well for several days and can be used on any grilled meat or fish.

Recipe from Susan Spungen, "Recipes"

Ingredients

• 2 garlic cloves, coarsely chopped
• 1 shallot, coarsely chopped
• 1/2 cup tightly packed flat-leaf parsley leaves
• 1/2 cup tightly packed cilantro leaves
• 1/2 cup loosely packed oregano leaves
• 1/2 teaspoon red pepper flakes
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup sherry or white wine vinegar
• 3/4 cup extra virgin olive oil
• 2 pounds skirt steak or flank steak

Preparation

Step 1

Combine all of the ingredients except for the oil and the steak in a mini food processor. Pulse until finely chopped. Slowly drizzle in the oil and process until all ingredients are well combined, about 30 seconds. (This can be made in advance and stored in an airtight container for several days. To help preserve the color, drizzle a thin layer of olive oil over the surface before sealing the container.

Lightly coat the steak with about half of the chimichurri. Place in a re-sealable plastic bag and marinate in the refrigerator for at least 1 hour or overnight, turning occasionally.

Heat a charcoal or gas grill to very hot. Remove the steak from the marinade, letting any excess drip off. Cook for about 5 minutes on each side, until well browned. Let rest for 5 minutes and slice the meat across the grain on an angle. Transfer to a platter and serve with remaining chimichurri sauce. Serve with Potato "Tostones".