Low Carb Skirt Steak With Chimichurri Sauce - 2 Net Carbs

• Sauce
• 1/4 cup extra virgin olive oil
• 2 cups fresh parsley, finely chopped
• 3 tablespoons fresh oregano, finely chopped
• 2 tablespoons red wine vinegar
• 2 garlic cloves, minced
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• Steak
• 1 1/2 lbs skirt steaks, 1/2 inch thick, trimmed of fat, and cut into 4 equal pieces
• 1 tablespoon virgin olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

1. For the sauce, mix oil, parsley, oregano, vinegar, garlic, red pepper flakes, salt, and pepper in a bowl; set aside.
2. For the steak, heat a large heavy skillet over high heat until very hot.
3. Brush steak with oil and season with salt and pepper.
4. Add steak to pan, reduce heat to med-high, and sear until done to taste, about 3 min per side for med-rare.
5. Transfer steak to cutting board and let stand 5 minute.
6. Thinly slice across the grain.
7. Stir sauce again and serve steak with sauce on the side.

sauce, extra virgin olive oil, fresh parsley, fresh oregano, red wine vinegar, garlic, red pepper, salt, ground black pepper, skirt, virgin olive oil, salt, black pepper

Taken from www.food.com/recipe/low-carb-skirt-steak-with-chimichurri-sauce-2-net-carbs-498909 (may not work)