Skirt Steak with Chimichurri Sauce

Now that spring is here, it is time to bring the grill out of hibernation. One of my personal favorites is grilled skirt steak topped with chimichurri. Chimichurri is an Argentinian sauce made with parsley, garlic, olive oil, and spices that is typically served over grilled meats. This recipe is so simple to make yet is packed with so many flavors. The citrus and the vinegar together counteract each other perfectly to create a dish that isn't too vinegary or citrusy. I love this dish because it is an amazing fresh dinner that is perfect for spring. I hope you enjoy my recipe for skirt steak with chimichurri sauce!

Ingredients:
1 pound skirt steak
juice of one lime
juice of one orange
1/3 cup olive oil
2 cloves of mined garlic
1/2 teaspoon salt
1/4 teaspoon pepper

Chimichurri:
1 cup parsley
1/3 cup cilantro
1/2 cup olive oil
1/4 cup red wine vinegar
2 cloves garlic
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
2 teaspoons lime juice

First mix the lime juice, orange juice, olive oil, garlic, salt, and pepper together until combined. Add the skirt steak to the marinade and let it sit overnight. If you cannot let it sit overnight a few hours will be good enough. Once marinaded grill the steak for about 5-8 minutes on each side or until medium rare. Take the steaks off the grill and let it rest for 5 minutes.

Chop the garlic, parsley, and cilantro as finely as possible or use a food processor. To the herb mixture add olive oil, red wine vinegar, red pepper flakes, salt, and lime juice and stir together.

Cut the skirt steak and top with the chimichurri sauce. This dish is great with roasted potatoes and a green vegetable such as zucchini or brussels sprouts.

Serve and enjoy!