Chimi-Verde Steak

• Chimi-Verde
• 1 bunch flat-leaf parsley, finely chopped
• 4 cloves garlic, minced
• 4 teaspoons capers, drained and chopped
• 3 pitted green olives, chopped
• 3 anchovy fillets, rinsed, patted dry, and finely chopped
• 2 tablespoons oregano, finely chopped
• 2 tablespoons mint, finely chopped
• 2 tablespoons red wine vinegar
• 1 cup extra-virgin olive oil
• 1/2 teaspoon crushed red pepper flakes
• 1 lemon, juiced
• salt and freshly ground black pepper, to taste
• Steak
• 2 pounds skirt steak, cut in half
• chimi-verde
• salt and freshly ground black pepper

1. Combine the chimi-verde ingredients together in a bowl and season with salt and pepper. Divide the chimi-verde between two bowls, using one half for the marinade and the other half to top the steak.
2. Place the steak in a large baking dish. Add half of the marinade and turn to coat. Refrigerate for at least 2 hours. 30 minutes before grilling, remove the steak from the marinade and set out on a plate and cover.
3. Preheat the grill to blazing high heat (those super hot flames will sear the outside of the steak while keeping it medium-rare to medium on the inside). Sprinkle both sides of the steaks with salt and pepper. Grill until charred on both sides and cooked to medium-rare, about 3 minutes per side.
4. Remove the steak from the grill and allow to rest under tented foil for 5 minutes. For maximum tenderness, how you cut the steak is just as important as how you cook it. Cut the steaks in half and then turn to slice thinly against the grain. Top with chimi-verde and serve.

flatleaf parsley, garlic, capers, green olives, anchovy, oregano, mint, red wine vinegar, extravirgin olive oil, red pepper, lemon, salt, skirt steak, chimiverde, salt

Taken from food52.com/recipes/26879-chimi-verde-steak (may not work)