Argentinian Grilled Skirt Steak with Chimichurri

1.Prepare the Marinade: In a medium bowl, whisk together the lime juice, 1/4 cup olive oil, minced garlic, cumin, dried oregano, salt, and pepper.

2.Marinate the Steak: Place the skirt steak in a large, resealable plastic bag or shallow dish. Pour the marinade over the steak, ensuring it is fully coated. Seal and refrigerate for at least 2 hours, or up to 8 hours for maximum flavor.

3.Prepare the Chimichurri: While the steak marinates, prepare the sauce. In a food processor, pulse the parsley, oregano, and garlic until finely chopped but not pureed. Transfer the mixture to a small bowl.

4.Finish the Chimichurri: Whisk in the 1/2 cup extra virgin olive oil, red wine vinegar, red pepper flakes, salt, and pepper. Taste and adjust seasoning if necessary. Set aside at room temperature to allow flavors to meld.

5.Preheat the Grill: Preheat your outdoor grill to high heat (about 230°C to 260°C). Clean and lightly oil the grates.

6.Grill the Steak: Remove the steak from the marinade, letting excess drip off (do not rinse). Place the steak over the hottest part of the grill.

7.Cook Time: Grill for 3 to 5 minutes per side for medium-rare, depending on thickness. Skirt steak cooks quickly due to its thin cut. The internal temperature should reach 57°C (135°F) for medium-rare.

8.Rest the Steak: Once cooked, immediately transfer the steak to a cutting board. Tent loosely with foil and allow it to rest for 10 minutes. This is crucial for juicy results.

9.Slice and Serve: Slice the steak thinly against the grain. Arrange the slices on a platter and generously spoon the vibrant chimichurri sauce over the top, or serve the sauce on the side.