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1. Pat the skirt steak dry and trim any excess silver skin or large pockets of fat, then place it in a shallow dish or zip-top bag.
1 lb skirt steak
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2. In a small bowl, mix half of the olive oil with half of the minced garlic, half of the kosher salt, and half of the black pepper, then rub this mixture all over the skirt steak. Cover and refrigerate while you prepare the chimichurri, or up to 2 hours.
0.1 cup olive oil,
2.5 clove garlic,
0.8 tsp kosher salt,
0.5 tsp black pepper
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3. Finely chop the fresh parsley, fresh cilantro, and shallot, and place them in a medium bowl.
1 cup fresh parsley,
0.5 cup fresh cilantro,
1 piece shallot
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4. Add the remaining minced garlic, red wine vinegar, lemon juice, fresh oregano, red pepper flakes, ground cumin, remaining olive oil, and the rest of the kosher salt and black pepper to the bowl, then stir until well combined. Taste and adjust seasoning as needed, then set aside at room temperature.
0.1 cup olive oil,
5 clove garlic,
3 tbsp red wine vinegar,
1 tbsp lemon juice,
1 tbsp fresh oregano,
0.5 tsp red pepper flakes,
0.2 tsp ground cumin,
0.8 tsp kosher salt,
0.5 tsp black pepper
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5. Preheat a grill or grill pan over high heat until very hot, then lightly brush the grates with neutral oil.
1 tbsp neutral oil
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6. Remove the skirt steak from the refrigerator and let it sit at room temperature for about 10 minutes, then place it on the hot grill and cook, turning once, until nicely charred on both sides and cooked to your desired doneness, about 3 to 4 minutes per side for medium-rare depending on thickness.
1 lb skirt steak
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7. Transfer the grilled skirt steak to a cutting board, loosely tent it with foil, and let it rest for 5 to 10 minutes.
1 lb skirt steak
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8. Slice the skirt steak thinly against the grain into strips.
1 lb skirt steak
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9. Arrange the sliced skirt steak on a platter and spoon chimichurri sauce generously over the top, serving any extra chimichurri on the side.
1 lb skirt steak,
0.2 cup olive oil,
5 clove garlic,
1 cup fresh parsley,
0.5 cup fresh cilantro,
3 tbsp red wine vinegar,
1 tbsp lemon juice,
1 tbsp fresh oregano,
0.5 tsp red pepper flakes,
0.2 tsp ground cumin,
1.5 tsp kosher salt,
1 tsp black pepper,
1 piece shallot
