Grilled Skirt Steak & Chimichurri Sauce

One of my favorite things to cook on the grill is skirt steak.  It is a long and flat cut of beef that comes from the plate area.  It is known for its flavor but can also be tough.  Marinades, like this Chimichurri sauce, help tenderize the meat and add tons of delicious flavor. This tougher cut should be cooked rare to medium-rare, rested once cooked and removed from the grill, and sliced across the grain before serving.  

Chimichurri Sauce
4 garlic cloves, chopped
1 medium jalapeno pepper, stemmed and seeded and coarsely chopped (about 2 tablespoons)
¼ cup roughly chopped red onion
2 cups packed fresh cilantro leaves
1 cup packed fresh Italian parsley leaves
3 tablespoons red wine vinegar
3 tablespoons fresh lemon juice
2 tablespoons packed fresh oregano leaves
½ teaspoons kosher salt
½ teaspoon black pepper
¼ teaspoon crushed red pepper flakes
¾ cup extra virgin olive oil
 
2 lbs. skirt steak
 
In a food processor combine the garlic, jalapeno, onion and pulse until finely chopped.  Then add the cilantro, parsley vinegar, lemon juice, oregano, salt, pepper and crushed red pepper flakes and pulse until finely chopped.  Gradually add the oil in a steady stream through the feed tube and process until well blended but some texture still remains, about 1 minute. Reserve ¾ cup chimichurri for the marinade.  Transfer the remaining chimichurri to a small bowl for serving.  Cover and refrigerate.  Allow the chimichurri to stand at room temperature for 30 minutes before serving.
 
Place the skirt steak in a large resealable plastic bag and pour the ¾ cup reserved chimichurri.  Turn the bag and massage the chimichurri into the meat.  Place the bag in the refrigerator for 2 to 4 hours.  Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.
 
Prepare the grill for high heat (450 to 550 degrees).
 
Remove the steak from the bag and season with salt and peppers. Discard the chimichurri in the bag. Grill the steaks over direct high heat with the lid closed until desired doneness, 4 to 6 minutes for medium-rare, turning once or twice. Remove from grill and let rest for 3 to 5 minutes. Cut the meat across the grain into thin slices and serve warm with the remaining chimichurri.