Cooking Instructions

• Transfer skirt steak to a cutting board. Cut steak in half so that each piece fits into a large frying pan.
• In a small bowl mix together ½ teaspoon of the salt, chili powder, and black pepper. Rub each piece of steak all over with the seasoning.
• Transfer steak to a rack set over a plate and refrigerate uncovered for 8 hours.
• In a large skillet heat olive oil over medium-high heat until shimmering. Add steak pieces. Cook each side 3 to 4 minutes for medium.
• Transfer steak to a clean cutting board. Let rest 5 minutes.
• Meanwhile, make the chimichurri sauce. To a blender or food processor add parsley, oregano (if using), garlic, olive oil, vinegar, remaining ½ teaspoon of salt, and red pepper flakes (if using).
• Cover blender/processor and pulse 4 to 5 times or until desired consistency.
• Slice steak against the grain. Transfer to a serving platter, arranging steak so that it is slightly overlapping for a fanned appearance. Drizzle chimichurri sauce over slices before serving.