SKIRT STEAK w/ Chimichurri Sauce

Don’t freak out by the name of this sauce. It is super simple to make, and adds such a punch of flavor. 

Serves 4

Marinade for Skirt Steak:

  1. 2 Tbsp avocado or olive oil
  2. 1 Tbsp red wine vinegar
  3. 1 clove garlic, chopped
  4. 2 tsp fresh cilantro OR oregano, chopped
  5. sea salt & fresh ground pepper to taste

Place 2-4 pound skirt steak in shallow container. Combine ingredients and pour over steak. Marinade meat for at least 1 hour.

Chimichurri Sauce

Finely chop the parsley, fresh oregano, and garlic (or process in a food processor several pulses). Place in a small bowl. Stir in the olive oil, vinegar, salt, pepper, and red pepper flakes.  Serve immediately or refrigerate. If chilled, return to room temperature before serving.

  1. 1 cup firmly packed fresh flat-leaf parsley, trimmed of thick stems
  2. 3-4 garlic cloves
  3. 2 Tbsp fresh cilantro OR oregano 
  4. 1/2 cup olive oil
  5. 2 Tbsp red wine vinegar
  6. 1 teaspoon sea salt
  7. 1/4 teaspoon freshly ground black pepper
  8. Red pepper flakes to taste

To Serve

Grill steak 6 to 8 minutes total for medium-rare. Transfer steaks to a cutting board and let stand, loosely covered with foil, 5 minutes. Thinly slice steaks diagonally and top with chimichurri sauce.