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Serves 4

Ingredients

500g Skirt Steak
Salt and Pepper

For the sauce
350ml Olive Oil
4 Cloves of Garlic, chopped
3 tbsp White Wine Vinegar
½ tsp Salt
¼ tsp Ground Cumin
¼ tsp Red Pepper Flakes
¼ tsp Freshly Ground Black Pepper
25g Fresh Cilantro Leaves (Coriander)
15g Fresh Oregano Leaves
1 Bunch Flat Leaf Italian Parsley, stems removed

Method

1. For the sauce, combine oil, garlic, vinegar, salt, cumin, red pepper flakes, black pepper, cilantro, oregano, and parsley in a blender.

2. Pulse blender 2 to 3 times; scrape down the sides using a rubber spatula. Repeat pulsing and scraping process until a thick sauce forms, about 12 times.

3. If you wish to marinade the steak, drizzle the sauce over the steak in a clean bowl

4. To cook the steak, heat the skillet to over a high heat until its smoking. Remove the skirt from the marinade and sprinkle each side with salt and pepper. Don’t scrape the marinade off, it forms a lovely crust.

5. Add the skirt to the pan and cook for 2 mins each side for rare.

6. Transfer to a plate and cover loosely with foil and rest for 7 – 10 mins.

7. Cut thin slices against the grain and serve with the remaining Chimichurri sauce, salad and chips on the side.

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