Argentine Skirt Steak with Chimichurri

Grilled skirt steak with sharp, herby chimichurri.

Ingredients

• 800 g Skirt steak
• 1 cup Flat-leaf parsley
• 2 tbsp Fresh oregano leaves
• 4 cloves Garlic
• 1/2 tsp Red chilli flakes
• 3 tbsp Red wine vinegar
• 1/2 cup Extra virgin olive oil
• to taste Salt

Method

1. Chop parsley, oregano and garlic fine. Combine with chilli, vinegar, oil, salt.
2. Rest chimichurri 30 min so flavors marry.
3. Salt steak generously; grill over very hot coals 3-4 min per side.
4. Rest steak 8 min, slice against the grain, spoon chimichurri over.