Argentinean Barbecued Steak

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This is a great recipe from ingrid hoffmann.

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Steps

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Make chimichurri:.

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Place the vinegar , lemon juice , parsley , oregano , and garlic in a blender and puree.

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With the motor running , add the olive oil , blending until the sauce comes together.

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Add the red pepper flakes and salt and pepper , to taste.

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Place in an airtight container and refrigerate for up to 1 day.

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Serve at room temperature.

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For the steak:.

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Rub the steaks with the olive oil and season them with salt.

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Grill the steaks on medium-high heat for 3 to 4 minutes on each side for a medium-rare to medium , or longer for medium-well or well done.

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Serve topped with chimichurri sauce.

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Ingredients

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red wine vinegar, fresh lemon juice, fresh flat-leaf parsley, oregano leaves, garlic cloves, olive oil, red pepper flakes, salt and pepper, skirt steaks, salt