Pan-Seared Skirt Steak + Chimichurri

• 2 pounds skirt steak
• 3/4 cup plus 2 Tbsp. extra virgin olive oil, divided
• 2 1/2 teaspoons kosher salt, divided
• 2 teaspoons freshly ground black pepper, divided
• 1/4 cup finely chopped red onion
• 2 large garlic cloves, minced
• 1/4 cup red wine vinegar
• 1/2 cup chopped fresh parsley

1. Place a 12-inch cast-iron skillet over medium-high heat 2-3 minutes or until hot. Coat steak with 2 Tbsp. oil, and season both sides of steak with 1 1/2 tsp. salt and 1 tsp. pepper. Cook steak in hot skillet 3-4 minutes on each side or until a meat thermometer inserted into thickest portion registers 130u0b0 (medium-rare). Transfer steak to a cutting board, and cover loosely with aluminum foil; let stand 5 minutes.
2. Meanwhile, make chimichurri by stirring together onion, garlic, remaining 1 tsp. salt, and remaining 1 tsp. pepper in a small bowl. Stir in vinegar; let stand 5 minutes. Stir in parsley. Add remaining 3/4 cup oil in a slow, steady stream, whisking constantly until smooth.
3. Cut steak diagonally across grain into 1/4-inch-thick slices, and place on a serving platter. Pour chimichurri over sliced steak, and serve immediately.

skirt steak, extra virgin olive oil, kosher salt, freshly ground black pepper, red onion, garlic, red wine vinegar, parsley

Taken from www.myrecipes.com/recipe/pan-seared-skirt-steak-chimichurri (may not work)