Chimichurri Sauce And Steak

• 2 whole onglet skirts, weighing about 4 lbs each.
• 1 bunch of flat parsley
• 1 shallot
• olive oil
• 6 cloves of garlic
• 0.85 cups of red wine vinegar
• 1 full teaspoon crushed chilli flakes
• a handful of marjoram or oregano
• Sea salt

1. 1. skirt steak will need to butchered by you. remove all gristle and sinews from the surface of the piece. run a sharp knife down the center of the muscle separating the meat from the thick strap of sinew that runs right thru the middle.
2. 2. pick the washed parsley leaves from the stalks and chop them moderately finely. place them in a bowl and add the peeled and finely chopped shallot and garlic, together with the vinegar, chilli flakes and roughly chopped marjoram
3. 3. prepare the grill. very hot fire over a large area. season the meat with sea salt and rub lightly with olive oil let them sear on the grill before turning. cook until seared but still rate.
4. 4. remove meat from grill and place on a rack. spoon sauce over the meat. leave steak to rest for 5 minutes. then slice across the grain, lay on serving dish and put more sauce back over the meat.

onglet skirts, parsley, shallot, olive oil, garlic, red wine vinegar, chilli flakes, oregano, salt

Taken from www.epicurious.com/recipes/member/views/chimichurri-sauce-and-steak-50147608 (may not work)