Skirt Steak with Chimichurri Sauce

Ingredients

• 1/2 cup extra virgin olive oil 
• 2/3 cup sherry wine vinegar
• 2 tablespoons lemon juice
• 1 cup chopped flat leaf parsley
• 4 tablespoons chopped fresh basil leaves 
• 1 tablespoon chopped fresh oregano leaves
• 3 tablespoons minced garlic

• 3/4 teaspoon fresh cracked black pepper
• 2 1/2 teaspoons kosher salt
• 1/4 teaspoon crushed red pepper flakes
• 1 (1 3/4-2 lb) skirt steaks

Directions

• In the bowl of a food processor, combine the olive oil, sherry wine vinegar, lemon juice, parsley, basil, oregano and garlic. Pulse until well blended but do not puree.
• Add 1/4 teaspoon of the black pepper, 1/2 teaspoon salt & the crushed red pepper flakes.
• Remove 1 cup of the chimichurri sauce from the processor and transfer to a non-reactive bowl, cover with plastic wrap and reserve at room temperature for up to 6 hours. (Can be made the day before.). If cooking steak another day, refrigerate sauce and return to room temperature before serving.
• Season the steak with 1 teaspoon salt on each side, as well 1/4 teaspoon of the black pepper per side and place in a large resealable plastic bag. Add the remaining chimichurri sauce from the processor. Seal bag and refrigerate the steak for at least 2 and up to 4 hours.
• Preheat a grill or oven to 350F - medium heat.
• Once the steak has finished marinating, remove it from the refrigerator and let it come to room temperature for 30 minutes.
• Brush the excess chimichurri sauce off the steak and set the steak over the hot grill or oven. Cook for 6 minutes on the first side. Rotate the steak 45 degrees and cook another 6 minutes. Turn the steak over and continue to cook until the steak is done, about 6-8 minutes for medium-rare.
• Once cooked, lay the steak on a clean cutting board, and allow it to rest for 5 to 7 minutes before slicing across the grain into 2-inch wide strips.