The two perfect pairs to bring flavor and a hint of heat.
Ingredients
1 1 1/2-lb. skirt steak (about 1/2' thick)
Kosher salt
freshly ground black pepper
1 shallot, finely chopped
1 Fresno chile or red jalapeño, finely chopped
3–4 garlic cloves, thinly sliced or finely chopped
½ cup red wine vinegar
1 tsp. kosher salt, plus more
½ cup finely chopped cilantro
¼ cup finely chopped flat-leaf parsley
2 Tbsp. finely chopped oregano
¾ cup extra-virgin olive oil
Directions
The Sauce:
Combine shallot, chile, garlic, vinegar, and 1 tsp. salt in a medium bowl.
Let sit 10 minutes.
Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil.
Transfer ½ cup chimichurri to a small bowl; season with salt and reserve as sauce.
The Steak:
Sprinkle 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 black pepper.
Build a medium-hot fire in a charcoal grill, or heat a gas grill to high (for full instructions, turn the page).
Cook 3-4 minutes per side until meat is nicely charred and medium-rare.
Transfer steak to a carving board; let rest for 5-10 minutes
Thinly slice and serve with Chimichurri Sauce.
Recipe by: Theoriginaldish.com