Michael Consuelos’ Chimichurri Steak

Skirt steak

Chimichurri
1 Fresno or serrano pepper chopped, seeds removed or 1 teaspoon red pepper flakes
3 garlic cloves peeled
1 cup leaves and tender stems, cilantro or flat-leaf parsley
1 Tbsp. dried oregano
½ cup extra virgin olive oil
1/3 cup red wine vinegar
Pepper and salt to taste

Combine pepper, garlic, cilantro, and oregano in a food processor. Add olive oil and vinegar and pulse until a chunky uniform mixture. This will happen quickly. Transfer chimichurri to a small bowl; season with salt and pepper. Assemble Top with steak slices and a drizzle of chimichurri.

Skirt steak
Season with salt and pepper
Cook on a preheated hot grill. For medium rare cook 3 to 4 minutes per side
Transfer to plate to rest for at least 5 minutes.
Slice across the grain.

Chimichurri
Combine pepper, garlic, cilantro, and oregano in a food processor. Add olive oil and vinegar and pulse until a chunky uniform mixture. This will happen quickly. Transfer chimichurri to a small bowl; season with salt and pepper.

Assemble
Top with steak slices and a drizzle of chimichurri.