Let's fire up the grill! It's Memorial Day weekend and that means it's summer. Summer is the time to get your grill on. I came across this recipe a year ago and I thought I would share it with you guys! It is delicious and best of all, it's easy.


2 (1 pound each) skirt steaks, trimmed

1 teaspoon sea salt

1/2 teaspoon freshly ground pepper

1 chimichurris ( this is your marinade for the steak!)

Chimichurris Ingredients

1 cup(s) finely chopped fresh flat-leaf parsley leaves

2 tablespoon(s) fresh oregano

2 tablespoon(s) minced garlic

1 teaspoon(s) crushed red pepper flakes , or more to taste

3 tablespoon(s) red wine vinegar

1/2 cup(s) olive oil

1/2 teaspoon(s) kosher salt

1/2 teaspoon(s) freshly ground black pepper


Note: Traditional Chimichurri must be made at least an hour before serving.

Put parsley, oregano, garlic, red pepper flakes, and vinegar into a blender or food processor and process until it becomes a coarse paste. Use a rubber spatula to scrape mixture into a bowl or other container. Stir in olive oil; add salt and pepper. Let sit for at least 1 hour before serving.

Cooking Directions For Steak

Preheat the fire in a charcoal grill, letting the coals burn until covered with white ash.

Season steaks with salt and pepper. Grill for 4 minutes on each side for medium-rare; 5 1/2 to 6 minutes for medium. Let rest 10 minutes before slicing thinly. Serve with chimichurri sauce.