Author Notes: Tart, herbaceous, and absolutely addictive, Argentinean chimichurri sauce is the perfect match for the rich beefy flavor of skirt steak – or any cut of steak. Cook the steak over intense heat quickly to sear the outside while cooking the inside just to medium-rare. Then slice it thinly and serve with generous amounts of sauce.

Skirt Steak with Chimichurri Sauce

Serves: 4 
Prep time: 50 min 
Cook time: 8 min

Skirt Steak

• One 1 1/2pounds skirt steak (about 1/2-inch thick), cut in half crosswise
• Kosher salt and freshly ground black pepper
• Vegetable oil, for brushing
• 1/2cup Chimichurri Sauce

1. Season skirt steak lightly with salt and let sit at room temperature for 30 minutes. Pat dry with paper towels and season again with salt and pepper.
2. Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush grill grate with oil.
3. Cook until meat is nicely charred and medium-rare, 3 to 4 minutes per side. Transfer steak to a work surface; let rest for 5 to 10 minutes. Slice thinly against the grain and serve with Chimichurri Sauce.

Chimichurri

• 1/2cup red wine vinegar
• 1teaspoon kosher salt, more as needed
• 3 to 4garlic cloves, thinly sliced or minced
• 1shallot, finely chopped
• 1Fresno chile or red jalapeño, finely chopped
• 2cups minced fresh cilantro
• 1cup minced flat-leaf parsley
• 1/3cup finely chopped fresh oregano
• 3/4cup extra virgin olive oil

1. Combine vinegar, 1 teaspoon salt, garlic, shallot, and chile in a medium bowl and let stand for 10 minutes.
2. Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil. Transfer ½ cup chimichurri to a small bowl, season with salt to taste, and reserve as sauce.
3. To use as a marinade with beef or lamb: Put beef or lamb in a glass, stainless steel, or ceramic dish. Toss with remaining chimichurri. Cover and chill for at least 3 hours or overnight.
4. Remove meat from marinade, pat dry, and grill. Serve with reserved sauce.

https://food52.com/recipes/22170-skirt-steak-with-chimichurri-sauce