Skirt Steak with Chimichurri

Ingredients

• Beef plate

  Outside skirt steak, separable lean only, trimmed to 0" fat, all grades, cooked, broiled

  24 oz or 680g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 tsp or 2g

• Red wine vinegar

  ½ cup or 120g

• Garlic

  Raw

  3 clove or 9g

• Shallots

  Raw

  1 tbsp chopped or 10g

• Jalapeno peppers

  Raw

  1 pepper or 14g

• Fresh cilantro

  Coriander leaves, raw

  ½ cup or 8g

• Parsley

  Raw

  ¼ cup or 15g

• Oregano

  Spices, dried

  6 tsp, ground or 11g

• Olive oil

  Salad or cooking

  ¾ cup or 162g

Directions

1. 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 pepper. Get grill to high temperature and 3-4 minutes per side until meat is nicely charred and medium-rare. Transfer steak to a carving board and let rest for 5-10 minutes. Thinly slice and serve with Chimichurri Sauce
2. For Chimichurri sauce combine vinegar, 1 tsp salt, garlic, shallot, and chile in a medium bowl and let stand for 10 minutes. Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil. Remove 1/2 cup chimichurri to a small bowl, season with salt to taste, and reserve as sauce.
3. To use as a marinade, put meat in a nonreactive dish. Toss with remaining chimichurri. Cover and chill for at least 3 hours or overnight. Remove meat from marinade, pat dry, and grill. Serve with reserved sauce.