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Chimichurri Skirt Steak
Serves: 4
Chimichurri Skirt Steak
  • 2    Pounds    Skirt Steak, cut into 8 oz portions.
    1    Tablespoon  Olive Oil
    1    Bunch  Flat Leaf Parsley, Chopped
    2    Tablespoon    Chopped Garlic
    1    Bunch    Cilantro, Chopped
    2    Each    Lemons,    Juiced
    1    Each    Lime,    Juiced
    ¼    Cup    White Vinegar
    1-2    Cups    Canola Oil
    1    Teaspoon    Crushed Red Pepper Flakes
        Salt and Pepper
To Prepare Skirt Steak: In a glass or stainless steel dish, marinate the steak with 2 teaspoons each of parsley, garlic, cilantro, and all of the olive oil.  Mix, and let sit for 30 minutes to 2 days.

To Prepare the Chimichurri: In a stainless steel bowl mix the remaining parsley, garlic, and cilantro; and add the lemon and lime juice, red pepper flakes, canola oil, and salt and pepper to taste.

To Serve: Season the skirt steak with salt and pepper, and using a grill or grill pan, cook to medium-rare over high heat, about 2-3 minutes per side, depending on thickness.

Remove from heat and let rest for 1-2 minutes, then slice across the grain of the meat into thin strips, arrange on a platter, and drizzle the chimichurri over the meat.

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