Chimichurri Skirt Steak

Description

Serves: 4

Ingredients

2   Pounds   Skirt Steak, cut into 8 oz portions.
1   Tablespoon Olive Oil
1   Bunch Flat Leaf Parsley, Chopped
2   Tablespoon    Chopped Garlic
1   Bunch    Cilantro, Chopped
2   Each    Lemons,    Juiced
1   Each   Lime,    Juiced
¼   Cup   White Vinegar
1-2   Cups    Canola Oil
1   Teaspoon   Crushed Red Pepper Flakes
    Salt and Pepper

Preparation

To Prepare Skirt Steak: In a glass or stainless steel dish, marinate the steak with 2 teaspoons each of parsley, garlic, cilantro, and all of the olive oil. Mix, and let sit for 30 minutes to 2 days.

To Prepare the Chimichurri: In a stainless steel bowl mix the remaining parsley, garlic, and cilantro; and add the lemon and lime juice, red pepper flakes, canola oil, and salt and pepper to taste.

To Serve: Season the skirt steak with salt and pepper, and using a grill or grill pan, cook to medium-rare over high heat, about 2-3 minutes per side, depending on thickness.

Remove from heat and let rest for 1-2 minutes, then slice across the grain of the meat into thin strips, arrange on a platter, and drizzle the chimichurri over the meat.