Skirt Steak with Chimichurri / Jill Silverman Hough

Ingredients

• FOR THE CHIMICHURRI
• 1/4 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 15 to 20 sprigs fresh flat-leaf parsley
• Leaves from 3 sprigs fresh oregano
• 3 cloves garlic
• 1/2 chipotle pepper from a can of chipotle peppers in adobo sauce
• 1/2 teaspoon coarse kosher salt, or more to taste
• 1/4 teaspoon freshly ground black pepper, or more to taste
• FOR THE SKIRT STEAK
• 1 1/4 to 1 1/2 pounds skirt steak, ideally outside skirt
• 2 teaspoons coarse kosher salt
• 1 teaspoon freshly ground pepper
• 1 1/2 teaspoons extra virgin olive oil