Grilled Skirt Steaks With Parsley Oregano Sauce

• 1 (1/2-pound) skirt steak, cut crosswise into 4 pieces
• 1 cup coarsely chopped flat-leaf parsley
• 2 large garlic cloves
• 2 teaspoons dried oregano
• 1/2 teaspoon dried hot red-pepper flakes
• 1/4 cup fresh lime juice
• 2/3 cup olive oil
• Equipment: a large (2-burner) ridged grill pan (preferably cast-iron)

1. Heat grill pan over medium-high heat until hot, then lightly oil. Pat steaks dry and sprinkle all over with 1 teaspoon salt and 1/4 teaspoon black pepper (total).
2. Grill steaks, turning over occasionally, 2 to 8 minutes total for medium-rare (depending on thickness of meat). Transfer to a platter and let stand 5 minutes.
3. While steaks are grilling, puree remaining ingredients with 3/4 teaspoon salt in a blender until smooth.
4. Serve steaks with sauce.

skirt steak, flatleaf parsley, garlic, oregano, pepper, lime juice, olive oil, grill pan

Taken from www.epicurious.com/recipes/food/views/grilled-skirt-steaks-with-parsley-oregano-sauce-239959 (may not work)