Chimichurri is a green sauce used to marinate grilled meat like beef, pork or chicken. The herbs infuse a mixture of flavours into the meat, making it tastier. You can even use it as a dipping sauce for the meat and bread. For a spicier dish you can substitute the paprika with fresh red pepper or red pepper flakes.
1 cup extra-virgin olive oil
2/3 cup sherry wine vinegar
2 tablespoons lemon juice
1 cup chopped flat-leaf parsley
4 tablespoons chopped fresh basil leaves
1 tablespoon chopped fresh oregano leaves
3 tablespoons minced garlic
2 tablespoons minced shallots
3/4 teaspoon fresh cracked black pepper
2 1/2 teaspoons kosher salt
1/4 teaspoon Spanish paprika
1 (1 3/4 to 2-pound) skirt steak
To prepare the chimichurri sauce, combine half a cup of olive oil, vinegar, lemon juice, parsley, basil, oregano, garlic, shallots, paprika, salt and pepper in a food processor. Process the mixture for 1 minute and season with salt and pepper. Divide into 2 parts. Set aside. The sauce may be stored in a covered container in the refrigerator for up to 1 week.
Spread chimichurri sauce on both sides of the steak. Place in a ziplock and marinate for 2 hours up to overnight.
After marinating, brush off the excess sauce from the steak. Grill for 6-8 minutes on each side. Once cooked, place it on a cutting board and let it rest for 3 minutes before slicing. Slice into strips.
Serve with bread and the rest of chimichurri sauce.
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