Marinated Skirt Steak with Tomatoes and Chimichurri
1 1/2 lbs. skirt steak
1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
1 tsp. red pepper flakes
1 tsp. dried basil
1 tsp. fresh ground black pepper
1 1/2 tsp. kosher salt
2 plum tomatoes, diced
1 cup loosely packed cilantro leaves
1 cup loosely packed parsley leaves
2 garlic cloves, peeled
Juice of half a lemon
salt and pepper
1-3 Tbls. olive oil
In a large ziploc bag, combine extra virgin olive oil, vinegar, red pepper, basil, salt and pepper.
Add steak to the bag and toss to coat.
Marinate in the refrigerator for 1-2 hours.
Place cilantro, parsley, garlic, lemon juice, salt and pepper to taste, and 1 Tbls. olive oil in the bowl of a food processor.
Pulse to combine. Add more oil if needed to make a paste.
Add chopped tomatoes to herb paste and stir to combine.
Cook steak over a preheated grill for 2-3 minutes per side.
Set aside to rest for 5 minutes before slicing on the bias.
Serve topped with tomatoes and chimichurri.