Ingredients:
- skirt steak (I had about 2+ lbs.… 3 adults & a 4y.o., and enough for leftovers)
- 2 cups parsley, roughly chopped
- 2/3 cup EVOO
- 6 tbsp fresh lemon juice
- 2 garlic cloves…finely minced
- 2 tsp red pepper flakes (I used a bit less due to the kiddo!)
- flaky sea salt and pepper
Instructions
- Preheat the grill or grill pan to medium high and lightly oil it. Remove the steak from the refrigerator and let it sit out while preheating the grill… About 20 minutes
- In a small mixing bowl, toss together all of the other ingredients. You can make this in advance up to two hours
- citizen mistake on both sides, generously with salt and pepper, and grill until the meat is charred and medium rare inside.
- Transfer the steak to a cutting board and let rest for about five minutes, after which you need to slice the steak across the grain.
- Scatter the Chimichurri over the top of the steak and serve! I served this with potato salad & a Greek pasta salad from Central Market.