Ingredients:
1 cup extra-virgin olive oil
2/3 cup wine vinegar
2 tablespoons lemon juice
1 bunch of flat leaf parsley
6 tablespoons garlic
3/4 teaspoon black pepper
2 1/2 teaspoons kosher salt
1/4 teaspoon crushed red pepper
1 (1 3/4 to 2-pound) skirt steak
- Combine all ingredients other than steak in a food processor or blender, pulse until blended but not pureed - Remove 1 cup of blended mixture and save in a covered bowl for later - Place rest of mixture onto steak and marinade in sealed bag for 2-4 hours in refrigerator - Heat grill to medium-high heat - Once the steak is done marinating, let it come back down to room temperature then grill on each side about 6 minutes - After grilling, allow steak to rest 5-7 minutes before cutting it against the grain in about 2 inch strips - Serve with remaining chimichurri sauce