Ingredients for Steak
1 lb. skirt steak
3 tbsp white wine vinegar
1 tsp dijon mustard
1/4 cup olive oil
1/2 tsp onion powder
2 garlic cloves, minced
1/2 tsp dried thyme
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp sea salt
1/2 tsp ground black pepper
For the Chimichurri
2 cups packed fresh Italian parsley leaves
4 medium garlic cloves, peeled and smashed
1/4 cup packed fresh oregano leaves (or 4 teaspoons dried oregano)
1/4 cup red wine vinegar
1/2 teaspoon red pepper flakes
1/2 teaspoon kosher salt
Freshly ground black pepper to taste
1 cup of high-quality extra-virgin olive oil
For the sauce:
Blend or process all ingredients. Adjust salt if necessary. Set aside.
For the steak
Mix all ingredients in a bowl and drizzle over your flank steak. Let it rest for minimum 2 hours or overnight. Take out of the fridge at least 30 minutes before cooking begins.
In a cast iron skillet set to medium to high heat, cook your steak without over crowding.
Keep warm when you remove it from heat. Let it rest for at least 10 minutes before slicing.
Serve with the Chimichurri. Enjoy!