Argentinian Skirt Steaks with Chimichurri | Red Meat Recipes | Weber Grills | Weber US

Ingredients

• 4 garlic cloves, coarsely chopped
• 2 tablespoons seeded and coarsely chopped jalapeño chile pepper
• ¼ cup/30 grams roughly chopped red onion
• 2 cups/50 grams tightly packed fresh cilantro leaves and tender stems
• 1 cup/25 grams tightly packed fresh Italian parsley leaves and tender stems
• 3 tablespoons red wine vinegar
• 3 tablespoons fresh lemon juice
• 2 tablespoons coarsely chopped fresh oregano leaves
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon crushed red pepper flakes
• ¾ cup/180 milliliters extra-virgin olive oil
• 2 pounds/910 grams skirt steak, ½ to ¾ inch thick, trimmed of excess surface fat, cut crosswise into 4-inch pieces
• 1 teaspoon kosher salt