SKIRT STEAK WITH CHIMICHURRI SAUCE


Ingredients
2 lbs skirt steak
6 garlic cloves
1 cup extra-virgin olive oil
¼ cup of red wine vinegar
1 tablespoon red pepper flakes
1 tablespoon oregano, dried
Fresh Italian parsley, chopped
Sea Salt
Fresh ground pepper

Directions
Sauce
Combine parsley, garlic, oregano, red wine vinegar, red pepper flakes, salt and pepper and place in a blender or food processor. While still blending, slowly add oil in a steady stream. You may need to scrap the sides of the food processor to make sure all the ingredients are mixed well. Pulse a few times until the sauce is the desired consistency. Refrigerate sauce for at least 2 hours to allow the flavors to blend together. 

Steak
Pour mixture over skirt steak and coat evenly. Marinate for at least an hour. In a saucepan over medium-high heat, drizzle olive oil. Place steak in pan and cook for approximately 5-6 minutes per side or until thoroughly browned on each side. Once cooked thoroughly remove from skillet and let rest for about 5 minutes. Plate and serve with chimichurri sauce on the top or the side. 
 

SKIRT STEAK WITH CHIMICHURRI SAUCE