Mark Bittman's Grilled Skirt Steak with Chimichurri Sauce

My friend Judy made this recipe several years ago.  I really enjoyed it and have made it for many dinner guests since!

I love skirt steak and, as you know, I love a little spice so this is a great combination for me.  The chimichurri sauce provides a great fresh taste — thanks to the fresh parsley and lemon juice — and is a nice alternative to more traditional steak sauces.  Guido’s had some beautiful skirt steaks so the meat was just delicious.

Judging by how few leftovers there were, I think the steak was a hit!
Mark Bittman’s Grilled Skirt Steak with Chimichurri Sauce
Food & Wine

• 2 cups chopped parsley
• 2/3 cup extra-virgin olive oil
• 6 tablespoons fresh lemon juice
• 2 tablespoons minced garlic
• 2 teaspoons crushed red pepper
• Salt and freshly ground pepper
• 4 pounds skirt steak

Light a grill. In a bowl, mix the parsley, olive oil, lemon juice, garlic and crushed red pepper; season with salt and pepper.

Season the skirt steak with salt and pepper and grill over a hot fire until the meat is charred on the outside and rare within, about 2 minutes per side. Transfer to a carving board and let rest for 5 minutes.

Thinly slice the steak across the grain.

Serve right away, passing the chimichurri sauce at the table.

Serves 8.