- 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.