Argentinean Skirt Steak
2 cups Virgin Olive Oil
Juice of 2 lemons
2 cups parsley (finely chopped)
8 cloves of garlic (finely chopped)
1 white onion (finely chopped)
Sea Salt to taste
Pepper to taste
Combine the ingredients in a bowl and add sea salt and pepper to taste. Divide into two bowls, use half as marinade and the other half for dipping.
3 lbs skirt Steak, cut crosswise into 3 equal pieces
1. Place the steak in a large pyrex dish and pour half of the chimichurri over it. Coat both sides and put in the refrigerator for 2-4 hours.
2. Preheat the grill to high heat. Pull the steak from the fridge and let it come to room temperature (very important part of the process when cooking a steak). Remove it from chimchurri and dust with salt and pepper. Grill for 4-5 minutes on one side and turn, grill the other side for 4-5 minutes and medium-rate . Remove from the grill and let it rest for 10 minutes.
3. Slice it up and serve with the second bowl of chimichurri and I know I don't need to say it, but this serves one.