Grilled Skirt Steak with Chimichurri

1 cup fresh parsley
3 garlic cloves
2 tablespoons white vinegar
1/3 cup olive oil, plus extra for cooking steaks
2 skirt steaks

To make Chimichurri: Combine parsley, garlic, and vinegar in a food processor. Season with salt and pepper. Pulse the mixture, slowly streaming in olive oil. (If you can’t stream in the oil, add it in increments, pulsing to combine.) Set aside.

In a large skillet, add olive oil to a pan on medium-high heat. Cook steaks until medium-rare, about 2-3 minutes on each side. Top with Chimichurri, and serve.

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