Ingredients

The following ingredients have 4 Servings
  • 1 cup fresh flat leaf parsley leaves
  • 1/2 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 tsp agave nectar or honey
  • 2 tbsp fresh oregano ((1/2 tsp dried))
  • 2 cloves garlic (minced)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp crushed red pepper (optional)
  • 2 pounds skirt steak
  • 1/2 cup olive oil
  • 1/4 cup Worcestershire sauce
  • 2 tbsp vinegar ((apple cider))
  • pinch of cayenne pepper
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp onion powder
  • 1 tsp salt
  • 1/2 tsp black pepper

Instruction

  • In a bowl combine olive oil, Worcestershire sauce, vinegar, salt, pepper, cumin, paprika, garlic and onion powder and give it a stir. Pour marinade in a large zip lock bag. Add steak, get most of the air out and close tight. Marinate for at least 15 minutes (no need to refrigerate) or up to 6 hours (refrigerated). 
  • Prepare the chimichurri sauce - place all ingredients in a jar, close and shake well or stir in a small bowl.
  • Preheat gas grill to medium high heat. (400 F)
  • Clean grill grates.
  • Grill for approximately 3-6 minutes per side for medium.
  • Place on a platter or cutting board and let steak rest for 5-10 minutes.
  • Slice across the grain of the meat. Serve with chimichurri sauce.