Skirt Steak with Chimichurri Sauce

• 1 shallot, finely chopped
• 1 jalapeno, finely chopped (deseed for less heat)
• 1 bunch of flat leaf parsley, just leaves and early stems, finely chopped
• 1 bunch of cilantro, just leaves and early stems, finely chopped
• 3-4 garlic cloves, minced
• 2 limes, juiced
• 3/4 - 1 c of good olive oil
• crushed red pepper flakes
• s&p
• 1 lb of skirt steak

Equipment

• Cast iron skillet
• Cutting board
• Sharp knife
• Medium glass bowl
• Whisk or fork
• Tongs

To make the Chimichurri sauce:

1. In a medium glass bowl combine the shallot, jalapeno, garlic, lime juice, crushed red pepper flakes, and s&p.
2. Stir in parsley and cilantro and drizzle in olive oil using a whisk or fork to combine all of the ingredients.
3. Set aside.

To make the Skirt Steak:

1. Season skirt steak with s&p and drizzle olive oil on both sides.
2. Add skirt steak to cast iron and cook for 3 minutes on one side. Flip, and cook for 2 minutes on the other side.
3. Immediately remove from heat and let rest on a cutting board for approximately 10 minutes.
4. Slice the skirt steak against the grain.
5. Serve with chimichurri sauce and a sprinkle of cotija cheese for garnish.