Argentinean Barbecued Steak

• For Chimichurri Sauce
• 1/2 cup red wine vinegar
• 2 tablespoons fresh lemon juice (from 1/2 lemon)
• 3/4 cup chopped fresh flat-leaf parsley
• 3 tablespoons chopped fresh oregano leaves
• 2 garlic cloves, roughly chopped
• 1/3 cup olive oil
• 1/8 teaspoon red pepper flakes
• salt and pepper
• For Steak
• 3 lbs skirt steaks
• 3 tablespoons olive oil
• salt

1. Make Chimichurri:
2. Place the vinegar, lemon juice, parsley, oregano, and garlic in a blender and puree.
3. With the motor running, add the olive oil, blending until the sauce comes together.
4. Add the red pepper flakes and salt and pepper, to taste.
5. Place in an airtight container and refrigerate for up to 1 day.
6. Serve at room temperature.
7. For the Steak:
8. Rub the steaks with the olive oil and season them with salt. Grill the steaks on medium-high heat for 3 to 4 minutes on each side for a medium-rare to medium, or longer for medium-well or well done.
9. Serve topped with Chimichurri Sauce.

chimichurri sauce, red wine vinegar, lemon juice, parsley, oregano, garlic, olive oil, red pepper, salt, skirt, olive oil, salt

Taken from www.food.com/recipe/argentinean-barbecued-steak-307048 (may not work)