Mark Bittman's Grilled Skirt Steak with Chimichurri Sauce

• 2 cups chopped parsley
• 2/3 cup extra-virgin olive oil
• 6 tablespoons fresh lemon juice
• 2 tablespoons minced garlic
• 2 teaspoons crushed red pepper
• Salt and freshly ground pepper
• 4 pounds skirt steak

1. Light a grill.
2. In a bowl, mix the parsley, olive oil, lemon juice, garlic and crushed red pepper; season with salt and pepper.
3. Season the skirt steak with salt and pepper and grill over a hot fire until the meat is charred on the outside and rare within, about 2 minutes per side.
4. Transfer to a carving board and let rest for 5 minutes.
5. Thinly slice the steak across the grain.
6. Serve right away, passing the chimichurri sauce at the table.

parsley, extravirgin olive oil, lemon juice, garlic, red pepper, salt, skirt steak

Taken from www.foodandwine.com/recipes/mark-bittmans-grilled-skirt-steak-chimichurri-sauce (may not work)