Argentine Asado Skirt Steak with Chimichurri

• 2 lb skirt steak
• 1 cup flat-leaf parsley
• 5 clove garlic
• 3 tbsp red wine vinegar
• 1/2 cup extra-virgin olive oil
• 1 tsp dried oregano
• 2 tsp coarse sea salt
• 1 tsp black pepper

Instructions

1. 1

   Finely chop the parsley and garlic, then stir together with vinegar, oregano, red pepper flakes and olive oil to make the chimichurri; let it sit at least 15 minutes.

2. 2

   Pat the skirt steak dry and season generously on both sides with coarse salt and black pepper.

3. 3

   Build a hot charcoal fire and let the coals ash over until you can hold a hand above the grate for only two seconds.

4. 4

   Lay the steak over the coals and grill 3 to 4 minutes per side for a deep char and medium-rare interior.

5. 5

   Transfer to a board and rest 8 minutes so the juices redistribute.

6. 6

   Slice thinly against the grain, spoon over the chimichurri, and serve with extra sauce alongside.