Churrasco with Chimichurri

Ingredients

• 1½ lb Skirt steak
• ¼ cup Olive oil
• 3 tbsp Red wine vinegar
• 1 bunch Fresh parsley
• 1 tbsp Fresh oregano
• 3 clove Garlic
• ½ tsp Red pepper flakes (optional)
• 1 tsp Salt
• ½ tsp Black pepper

Steps

1. Finely chop the parsley and oregano. Mince the garlic. In a bowl, combine parsley, oregano, minced garlic, red wine vinegar, red pepper flakes (if using), 1/4 cup olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Stir well to make the chimichurri sauce. Set aside.
2. Pat the skirt steak dry with paper towels. Season both sides generously with the remaining salt and black pepper.
3. Preheat your grill to high heat. Lightly oil the grill grates.
4. Grill the skirt steak for 3-5 minutes per side for medium-rare, or longer for desired doneness.
5. Remove the steak from the grill and let it rest on a cutting board for 5-10 minutes.
6. Slice the steak against the grain into thin strips.
7. Serve the sliced churrasco steak immediately, topped generously with the fresh chimichurri sauce.