Grilled Skirt Steak with Chimichurri

• Gluten free
• Paleo

• Meat

  • 2 lbs Skirt steak

• Produce

  • 9 Garlic clove
  • 3 Green onions
  • 1 cup Italian parsley, fresh leaves
  • 6 tbsp Marjoram, fresh leaves
  • 1/2 Red onion
  • 4 cups Tomatoes, ripe

• Condiments

  • 3 tbsp Lemon juice, fresh

• Baking & Spices

  • 1 tbsp Kosher salt
  • 1 Kosher salt
  • 1/2 tsp Red pepper flakes

• Oils & Vinegars

  • 1 1/4 cup Olive oil
  • 3/4 cup Red wine vinegar

Found on foodiecrush.com

Description

Ingredients

• For the Steak
• 2 pounds of skirt steak
• 6 garlic cloves, chopped
• 1 tablespoon kosher salt
• 2 tablespoons fresh oregano leaves
• ½ cup red wine vinegar
• ⅔ cup olive oil
• 4 cups sliced ripe tomatoes
• ½ red onion, thinly sliced
• For the Chimichurri Sauce
• 1 cup fresh Italian parsley leaves
• ¼ cup fresh oregano leaves
• 3 green onions
• 3 garlic cloves
• ½ teaspoon red pepper flakes
• ½ cup olive oil
• ¼ cup red wine vinegar
• 3 tablespoons fresh lemon juice
• Kosher salt

Directions

• Place the meat in a plastic gallon freezer bag and add the garlic, salt, oregano, vinegar, and olive oil. Seal the bag and massage the ingredients together and into the meat. Marinate in the refrigerator for at least 4 hours up to overnight.
• To make the chimichurri sauce: Finely mince the parsley, oregano, green onions, and garlic. Combine them in a medium bowl with the red pepper flakes, olive oil, vinegar, and lemon juice. Mix well and season with the kosher salt and add more to taste. Make a day ahead and store in the refrigerator until ready to serve.
• Preheat the grill to high. Pull the steaks and allow to rest at room temperature for 30 minutes. Pull the steaks from the marinade and place on the hot grill. Baste the steaks with the remaining marinade and grill for 3-5 minute son each side for medium rare, or until steaks come to 125 degrees F. Transfer to a plate or cutting board and rest for 10 minutes.
• While the meat is resting, place the tomatoes and onion in a medium sized bowl and add two heaping tablespoons of the chimichurri sauce. Gently toss to coat and transfer to a serving platter.
• Slice the steak across the grain and pile on top of the tomato salad. Drizzle with generous amounts of the chimichurri sauce, and pass at the table for more.