Grilled Steak with Cilantro-Parsley Chimichurri

Ingredients

2–3 pounds skirt steak

⅓ cup low-sodium soy sauce

Juice of 2 limes

5 garlic cloves, minced

2 tablespoons Worcestershire sauce

1 teaspoon freshly ground black pepper

½ teaspoon crushed red pepper flakes (more if you like extra heat)

2 tablespoons olive oil

Instructions

In a large bowl whisk together the soy sauce, lime juice, garlic, Worcestershire sauce, black pepper, red pepper flakes, and olive oil.

Add the skirt steak and turn to coat well. Cover and refrigerate for at least 2 hours, or up to 8 hours for the best flavor.

Remove the steak from the refrigerator about 30 minutes before grilling.

Preheat a grill to medium-high heat. Grill the steak for 3–5 minutes per side, depending on thickness and your desired doneness.

Transfer the steak to a cutting board and let it rest for 10 minutes. Slice thinly against the grain and serve with the chimichurri.

Cilantro & Parsley Chimichurri

Ingredients

1 cup packed fresh flat-leaf parsley

1 cup packed fresh cilantro

4 garlic cloves

1 small shallot, roughly chopped

1 teaspoon kosher salt

½ teaspoon black pepper

½ teaspoon crushed red pepper flakes

2 tablespoons red wine vinegar

Juice of ½ lemon

¾ cup extra virgin olive oil

Instructions

Add the parsley, cilantro, garlic, shallot, salt, pepper, red pepper flakes, red wine vinegar, lemon juice, and olive oil to a large measuring cup or wide-mouth jar.

Insert an immersion blender and blend until the herbs are finely chopped and the chimichurri is well combined. Be careful not to overblend—you want it to have a little texture rather than being completely smooth.

Taste and adjust the seasoning with additional salt, pepper, vinegar, or lemon juice if needed.

• 4. Let the chimichurri sit for 15–20 minutes before serving to allow the flavors to meld.

Let me know if you make it!

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