Grilled Skirt Steak with Chimichurri
- For the Chimichurri:
- 1 cup (packed) fresh Italian parsley
- 1/4 cup (packed) fresh cilantro
- 2 garlic cloves, peeled
- 1/2 tsp dried crushed red pepper
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/4 cup olive oil
- 2-3 Tbsp red wine or sherry vinegar
For the Steak:
- 2 Skirt Steaks
- Vegetable oil
- Salt and pepper
Chop the herbs and garlic together until very finely chopped. Add the crushed red pepper, cumin, salt, olive oil and vinegar to taste. Mix well. Transfer to a serving bowl. Best if eaten immediately.
Rub the steaks lightly with oil and season them with salt and pepper. Place them on a HOT grill, about 5 minutes on each side or until they are to your desired doneness. Rest the steaks off the heat for at least 5 minutes. Slice against the grain and serve with the chimichurri drizzled over the top.