- ½ c. extra virgin olive oil
- ¼ c. packed parsley leaves, stems removed
- ¼ c. packed cilantro leaves, stems removed
- 4 cloves garlic, chopped
- 1 tbsp. fresh oregano leaves, chopped
- 3 tbsp. red wine vinegar
- 2 tsp. crushed red pepper flakes
- 2 tsp. Kosher salt, course
- 1 tsp. black pepper
- 32 oz. skirt (or flank) steak, trimmed
- 2 medium Farmer’s Promise red onions, sliced into ½-inch thick wheels
- 1 tbsp. vegetable oil
In a food processor or blender, combine the olive oil, parsley, cilantro, garlic, oregano, vinegar, red pepper flakes, salt and black pepper. Pulse until blended uniform but chunky to make chimichurri sauce. Reserve ¼ cup for later.
In a sealable bag, combine the remaining chimichurri sauce and steak. Ensure the marinade evenly covers the meat then press out air, seal and marinate in the refrigerator for one hour.
While the steak is marinating, heat your grill or grill pan to medium high heat. Brush the onion wheels on both sides with vegetable oil then place on hot grill and cook each side until a nice char is present, about 3-4 minutes per side. Set aside for later.
When the steak is done marinating, remove it from the bag and allow to drain in a colander for 5-10 minutes. Discard remaining meat marinade. Place the steak on hot grill, then top with a heavy, heat-proof pan or tray to keep it flat and prevent the ends from curling. Cook each side 3-5 minutes depending on the thickness of the meat and desired doneness. Only weigh down the first side during cooking, weight does not need to be applied to second side.
Remove steak from heat and rest on a cutting board for 5 minutes. When ready, cut the meat into manageable pieces then slice it against the grain into thin strips. Serve topped with reserved chimichurri and grilled red onions.