Chimichurri Sauce and Skirt Steak

Chimichurri Sauce and Skirt Steak

Chimichurri:

Ingredients:

1/2 bunch fresh parsley, chopped

3 tablespoons lemon juice

1 bunch fresh cilantro, chopped

1 teaspoon salt

4 cloves garlic, minced

1/2 teaspoon ground black pepper

1/2 cup olive oil

1/2 teaspoon cayenne pepper

1/4 cup sherry wine vinegar

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Directions:

Combine all of the ingredients in a food processor or blender.  Blend until well mixed, but not compliantly smooth.  Serve at room temperature.  Extra sauce can be kept, refrigerated for up to three days.

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Skirt Steak:

Ingredients:

2 pounds skirt steak

3 garlic cloves, minced

1/4 cup olive oil

salt and pepper

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Directions:

Combine the olive oil, garlic, salt and pepper.  Score the grain of the meat with the tip of a knife.  Add the marinade mix to the steak in a shallow dish.  Cover and refrigerate for at least two hours.

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Lightly oil the grill, then preheat to huh heat.  Place the steaks on the grill, and allow to grill 4 minutes on each side, or to desired doneness.  Remove from heat and let stand, covered with foil, for 10 minutes. Cut the steak in thin slices against the grain.  Arrange on a serving platter and top with a small amount of chimichurri sauce, more on the sides to use as desired.