Argentinean Chimichurri Skirt Steak

• 1 pound Skirt Steak
• 1- 1/2 teaspoon Dark Brown Sugar
• 2 teaspoons Cumin
• 1/2 teaspoons Sea Salt
• 1/2 teaspoons Black Pepper
• 1 cup Parsley Leaves, Packed
• 4 cloves Garlic, Peeled And Smashed
• 1/4 whole Yellow Onion, Peeled And Roughly Chopped
• 1 Tablespoon Dried Oregano
• 13 cups Extra Virgin Olive Oil
• 1/4 cups Red Wine Vinegar
• 3/4 teaspoons Sea Salt
• 1/2 teaspoons Black Pepper
• 1 teaspoon Crushed Red Pepper Flakes

1. Note the steak requires a minimum of 12 hours marinating time, so plan ahead.
2. 1.
3. Combine the ingredients for the dry rub (everything except the steak) in a ramekin or small mixing bowl.
4. Apply and rub into both sides of the skirt steak.
5. Set aside.
6. 2.
7. In the bowl of a food processor, place the parsley, garlic, and onion.
8. Pulse until finely chopped, about 15 pulses.
9. 3.
10. Add the remaining sauce ingredients and pulse to combine, about 6-8 pulses.
11. 4.
12. Transfer 1/2 of the chimichurri into a large Ziploc bag and add the rubbed skirt steak.
13. Seal the bag.
14. Allow the steak to marinate in the fridge for 12-24 hours.
15. Place the remaining portion of the chimichurri in a glass container with a lid, or Ziploc and place in the refrigerator to allow the flavors to marry.
16. 5.
17. Thirty minutes before cooking, remove both the chimichurri steak and the separate marinade from the refrigerator; allow to sit at room temperature.
18. 6.
19. Heat a grill or grill pan to high.
20. Lightly coat the grates with oil.
21. Cook the steaks for 2 minutes per side for medium rare.
22. Remove the steaks from the grill and allow to rest for 4-5 minutes before slicing.
23. 7.
24. Slice the steak against the grain.
25. Serve with reserved chimichurri sauce and optional garnishes.
26. Notes: 1.
27. If you do not have a food processor you can finely dice the parsley and mince the garlic.
28. Place in a small mixing bowl.
29. Add the remaining chimichurri ingredients and mix well.
30. 2.
31. Chimichurri can be prepared and stored in an airtight container in the refrigerator for up to 2 days in advance.
32. 3.
33. I like my chimichurri on the chunky side, if you want a smoother chimichurri simply process more until desired consistency is achieved.

skirt, brown sugar, cumin, salt, black pepper, parsley, garlic, yellow onion, oregano, olive oil, red wine vinegar, salt, black pepper, red pepper

Taken from tastykitchen.com/recipes/main-courses/argentinean-chimichurri-skirt-steak/ (may not work)