Chimichurri Skirt Steak

Ingredients

• 900g skirt steak
• Coarse salt, for seasoning
• 1 cup fresh flat-leaf parsley, finely chopped
• 1 teaspoon dried oregano
• 4 cloves garlic, minced
• 1 small shallot, minced
• 1/3 cup red wine vinegar
• 3/4 cup extra-virgin olive oil
• 1/2 teaspoon red pepper flakes
• 1 teaspoon salt

Before you cook

• Bring the steak to room temperature for 30 minutes.
• Pat the steak completely dry with paper towels.
• Finely chop the parsley, garlic and shallot.

Steps

1. Combine the parsley, oregano, garlic, shallot, red wine vinegar, olive oil, red pepper flakes and salt in a bowl.
2. Stir the chimichurri well and let it rest for at least 15 minutes.
3. Heat a grill or heavy skillet over very high heat.
4. Season the steak generously with coarse salt on both sides.
5. Sear the steak for 3 minutes on the first side.
6. Flip and sear for 2 more minutes for medium-rare.
7. Transfer the steak to a cutting board and rest it for 8 minutes, tented loosely with foil.
8. Slice the steak thinly against the grain.
9. Arrange the sliced steak on a platter.
10. Spoon chimichurri generously over the top.
11. Serve with the remaining chimichurri on the side.