Skirt steak with chimichurri

Ingredients

Check items as you go.

• For marinade and grilling:
• ⅔ cup olive oil
• ½ cup fresh orange juice
• ⅓ cup fresh lime juice
• ¼ cup soy sauce
• ¼ cup worcestershire sauce
• 3 tbsp apple cider vinegar
• 4 cloves garlic, minced
• 2-3 pound skirt steak
• Salt and pepper to taste
• For the chimichurri sauce:
• 1 cup fresh parsley
• 1 cup fresh cilantro
• ⅓ cup olive oil
• ½ onion, diced
• 3 garlic cloves
• 3 tbsp fresh lime juice
• 2 tbsp red wine vinegar
• ½ tsp pepper
• ¼ tsp red pepper flakes

Method

1. For the marinade and grilling: Whisk all of the ingredients together and pour into a large ziplock bag

2. Add skirt steak to ziplock bag with marinade and allow to marinade for up to 6-7 hours max depending on how thick the meat is

3. When ready to grill, liberally season with salt and pepper

4. Grill until golden brown and perfectly charred then allow to rest before slicing on cutting board

5. For the chimichurri: Add all of the ingredients to a blender or food processor and blend until everything is chopped up and smooth then serve over skirt steak