Argentinean Barbecued Steak

  • For the steak
  • 1.35kg skirt steak
  • 3 tbsp olive oil
  • Salt
  • Chimichurri sauce, recipe follows
  • For the chimichurri sauce
  • 125ml red wine vinegar
  • 2 tablespoons fresh lemon juice (from 1/2 lemon)
  • 45g chopped fresh flat-leaf parsley
  • 15g chopped fresh oregano leaves
  • 2 garlic cloves, roughly chopped
  • 5 tbsp olive oil
  • 1/8 tsp red pepper flakes
  • Salt and pepper
1) Preheat your griddle to high or preheat a ridged griddle pan until very hot.

2) Rub the steaks with the olive oil and season them with salt. Griddle the steaks for 3 to 4 mins on each side for a medium-rare to medium, or longer for medium-well or well done. Serve with chimichurri sauce.

3) For the chimichurri sauce: Place the vinegar, lemon juice, parsley, oregano, and garlic in a blender and puree. With the motor running, add the olive oil, blending until the sauce comes together. Add the red pepper flakes and salt and pepper, to taste. Place in an airtight container and refrigerate for up to 1 day. Serve at room temperature.

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