Grilled Argentine Skirt Steak with Chimichurri (Gluten-Free)

Ingredients

• about 680 g Skirt steak
• 1 cup Fresh parsley
• 0.25 cup Fresh oregano
• 4 cloves Garlic
• 0.25 cup Red wine vinegar
• 0.5 cup Olive oil
• 0.5 teaspoon Red pepper flakes
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a food processor, combine the 1 cup of fresh parsley, 0.25 cup of fresh oregano, 4 cloves of garlic, 0.25 cup of red wine vinegar, 0.5 cup of olive oil, 0.5 teaspoon of red pepper flakes, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Pulse until the ingredients are finely chopped and well combined to make the chimichurri sauce.
2. 2Place the about 680 g of skirt steak in a shallow dish. Pour half of the prepared chimichurri sauce over the steak and turn the steak to coat it evenly. Allow the steak to marinate for at least 15 minutes at room temperature, or for up to 2 hours if refrigerated.
3. 3Preheat your grill to medium-high heat. This is approximately 204.4-232.2°C (200-230°C).
4. 4Remove the skirt steak from the marinade, letting any excess drip off. Place the steak on the preheated grill. Grill for 3-5 minutes per side. For medium-rare, aim for an internal temperature of 54.44-57.22°C (54-57°C). For medium, aim for 57.22-60°C (57-60°C).
5. 5Transfer the grilled steak to a clean cutting board. Let the steak rest for 5-10 minutes. Resting allows the juices to redistribute, making the steak more tender and flavorful.
6. 6Slice the rested skirt steak against the grain into desired pieces. Serve the sliced steak topped with the remaining chimichurri sauce.

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