Ingredients:

  • 2 lbs (900g) beef skirt steak, trimmed
  • 1/4 cup (60ml) olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 1 cup packed fresh parsley leaves
  • 1/2 cup packed fresh cilantro leaves
  • 1/4 cup fresh oregano leaves
  • 2 cloves garlic, minced
  • 1/4 cup red wine vinegar
  • 1/2 cup olive oil
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. In a large bag or dish, combine the steak with all marinade ingredients. Seal or cover and refrigerate for at least 30 minutes, or up to overnight.
  2. While the steak marinates, combine all chimichurri ingredients in a food processor or blender and pulse until finely chopped but not pureed. Alternatively, finely chop all ingredients by hand. Season to taste.
  3. Preheat your grill to high heat. Make sure your grates are clean and lightly oiled to prevent sticking.
  4. Remove the steak from the marinade and discard the marinade. Grill the steak for 4-6 minutes per side for medium-rare, or longer depending on your desired doneness. Use a meat thermometer to check the internal temperature (130-135°F for medium-rare).
  5. Let the steak rest for at least 5 minutes before slicing against the grain.
  6. Top the sliced steak with the chimichurri sauce and serve immediately.