Grilled Skirt Steak With Chimichurri Sauce

Instructions

• 1

  In the work bowl of a food processor, place the onion, garlic, and red pepper flakes. Pulse until finely chopped. Add the parsley and oregano leaves, and pulse until the herbs are coarsely chopped. Add the olive oil, vinegar, and the salt and pepper.
• 2

  Place the skirt steak in a shallow pan and pour 1/3 cup of the chimichurri sauce over it. Turn to coat well. Cover and refrigerate, preferably for at least 4 hours and up to overnight. Cover and refrigerate the remaining sauce.
• 3

  If using a gas or charcoal grill, spray the grill with olive oil and preheat a medium-hot grill. If using a grill pan, spray with olive oil and heat over medium-high.
• 4

  Grill the steak for 4 to 5 minutes per side for medium-rare. Let stand on a cutting board for 5 to 10 minutes. Thinly slice the steak and divide among four plates. Top each serving with 1 generous teaspoon of chimichurri sauce and serve.