Grilled Skirt Steak with Chimichurri

Hard-seared skirt steak sliced against the grain and showered with a bright, garlicky herb chimichurri.

Ingredients

• 1.5 lb skirt steak

Kosher salt and cracked black pepper

• 2 tablespoons olive oil, for the steak
• 1 cup packed fresh parsley, finely chopped
• 1/4 cup fresh oregano, chopped
• 4 cloves garlic, minced
• 1 small shallot, minced
• 1 red Fresno chile, minced
• 1/2 cup extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 1/2 teaspoon salt

Directions

1. Make the chimichurri: combine parsley, oregano, garlic, shallot, chile, olive oil, vinegar and salt. Let sit 20 minutes.
2. Pat the steak dry, rub with olive oil and season aggressively with salt and pepper.
3. Heat a grill or cast-iron pan to very high. Sear the steak 2 to 3 minutes per side for medium-rare.
4. Rest the steak 5 minutes.

Slice thinly against the grain.

1. Spoon the chimichurri generously over the sliced steak and serve.

Notes

Reflects Michael Symon’s fire-cooked steak with herb sauce.