Strip Steak with Chimichurri
2 C cilantro leaves and sprigs, finely chopped
2 C parsley leaves and sprigs, finely chopped
2 tsp minced garlic
1 tsp red pepper chili flakes
3 T fresh lime juice
1 T red-wine vinegar
3 T dry red wine
1/2 C extra-virgin olive oil, plus more for brushing
Salt and freshly ground black pepper
2 lbs skirt steak
Prepare a grill or grill pan over high heat.
In a food processor, combine the cilantro, parsley, garlic, lime juice, red wine, olive oil, and a pinch of salt and pepper. Pulse until the mixture is a coarse puree. Taste, adjust seasoning and pulse again.
Rub the steaks with salt, pepper and olive oil. Grill steak roughly 2 to 4 minutes on each side, depending upon thickness, or until it is medium rare. The center of steaks should read 125°F on a meat thermometer. Remove the steak to a plate and to rest for at minimum of 5 minutes.
Slice steak across the grain at a 45 degree angle. Spoon a partial amount of the chimichurri over the steak on a serving plate. Serve the remaining sauce alongside the dish.