Argentinian Skirt Steaks with Chimichurri | Red Meat Recipes | Weber SG
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Cooking tools:
- Grill
- Food processor
- Grill brush
- Zip-top bag
- Refrigerator
- Mixing bowl
- Serving bowl
- Measuring cup
- Chef's knife
- Cutting board
- Tongs
Ingredients
- garlic cloves, coarsely chopped
- seeded and coarsely chopped jalapeño chile pepper
- 30 grams roughly chopped red onion
- 50 grams tightly packed fresh cilantro leaves and tender stems
- 25 grams tightly packed fresh Italian parsley leaves and tender stems
- red wine vinegar
- fresh lemon juice
- coarsely chopped fresh oregano leaves
- kosher salt
- freshly ground black pepper
- crushed red pepper flakes
- 180 milliliters extra-virgin olive oil
- 910 grams skirt steak, 12 to 18 millimeters thick, trimmed of excess surface fat, cut crosswise into 10-centimeter pieces
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