Grilled Skirt Steak with Chimichurri.

• servings: 6 servings
• active time: 10 minutes
• total time: 4 hours 30 minutes

Ingredients

2 pounds skirt steaks (about 2 total)

6 cloves garlic (finely minced or grated)

1 tablespoon kosher salt

2 tablespoons fresh oregano

1/2 cup red wine vinegar

2/3 cup olive oil

1 cup fresh flat-leaf parsley

1/4 cup fresh oregano leaves

3 green onions

3 cloves garlic

1/2 teaspoon crushed red pepper flakes

1/2 cup olive oil

1/4 cup red wine vinegar

3 tablespoons fresh lemon juice

kosher salt

4 cups sliced ripe tomatoes

1/2 red onion (thinly sliced)

Directions

Place the meat in a resealable plastic bag and add the garlic, salt, oregano, vinegar, and olive oil. Seal the bag and mix well. Marinate in the refrigerator for at least 4 hours or up to 8 hours.

To make the chimichurri sauce: finely mince the parsley, oregano, green onions, and garlic. Combine them in a medium bowl with the red pepper flakes, olive oil, vinegar, and lemon juice. Mix thoroughly and season with salt. This can made up to a day ahead of time.

Preheat the grill to high. Pull the steaks from the marinade and place them on the grill. Dump the remaining marinade over the steaks (a little flare-up is okay!). Grill the steaks for 3 minutes on each side for medium rare. Transfer the steaks to a cutting board and let them rest for 10 minutes.

While the meat is resting, place the tomatoes and red onion in a a medium bowl and add two generous spoonfuls of the chimichurri sauce. Gently toss the tomatoes and onions with the sauce and transfer them to a serving platter.

Slice the steak across the grain and pile it on top of the tomato salad. Serve with a generous amount of chimichurri sauce (spoon on top before or serve in a bowl).

Nutrition

• Calories: 695 kcal
• Total Fat: 63 g
• Saturated Fat: 15 g
• Cholesterol: 92 mg
• Sodium: 301 mg
• Total Carbohydrate: 10 g
• Dietary Fiber: 3 g
• Total Sugars: 3 g
• Protein: 32 g