Grilled Skirt Steak with Chimichurri (Recipe 159 of 125)

I've had several chimichurri's in my lifetime. Each one slightly different. The same basic ingredients,
but depending on how heavy handed one might be on either the cilantro or the parsley. I got heavy handed on the parsley tonight and not so heavy handed on the garlic. 

This was a good dish, but nothing special. I marinated the steak for 6 hours. I really think that's the answer with these type of marinades. 

Grilled Skirt Steak with Chimichurri

Recipe from Butteryourbiscuit.com

Serves 4

1 1/2 lbs skirt steak

1/2 c olive oil

1/2 c orange juice

1/2 c lime juice

1/2 c Worcestershire sauce

1/4 c soy sauce

2 T red wine vinegar

4 large garlic cloves minced

CHIMICHURRI SAUCE

1 c fresh cilantro

1 c fresh parsley

1/4 c olive oil

1/4 c diced onion

3 garlic cloves

2 T red wine vinegar

3 T lime juice (about 2 limes)

1/2 tsp salt

1/4 tsp fresh ground pepper

1/4 tsp red pepper flakes

In a air tight container or large freezer ziplock bag add all the marinated ingredients and mix, then add the steak. Marinate over night for best flavor.

In a food processor add all the ingredients for the chimichurri sauce. Pulse until blended. Refrigerate until ready to use.

Heat a grill or cast iron pan on high heat. When its ready, add steak and cook over direct heat approx 3-4 minutes then flip and cook another 3-4 minutes.

Remove steak and let rest 6-8 minutes, then slice against the grain for tender meat.