Argentinian Grilled skirt steak with Chimichurri sauce

Yield: 4 servings


24 oz of skirt steak, cleaned, and cut into 5 inch sections
Juice of 1 lime
½ cup Extra Virgin olive oil
1ea small red onion thinly sliced
Salt and pepper to taste
1 ½ cups of Chimichurri Sauce (see Chimichurri recipe)


1. Season skirt steaks with salt and pepper
2. Place in a suitable container and add remaining ingredients let marinate 1 hour
3. Heat grill over high heat
4. Sear marinated steaks to desired temperature
5. Remove and allow steaks to rest 5 minutes
6. Slice across the meat grain and serve with additional Chimichurri sauce as garnish
7. Serve with Flour tortillas, torta bread or grilled vegetables if desired