Skirt Steak with Chimuchurri Sauce

Grilled steak with chimichurri just sings of summer to me. Yum!

Ingredients:

For steak:

1 1/2 pounds trimmed skirt or flank steak

1 1/2 teaspoons kosher salt

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon black pepper

 

For chimichurri:

1 large garlic clove

1 1/2 cups fresh cilantro

1 1/2 cups fresh flat-leaf parsley

1/4 cup distilled white vinegar

1/3 cup olive oil

1/4 teaspoon cayenne

 

Directions:

 

For steak:

• Pat steak dry. Stir together 1 teaspoon salt, cumin, coriander, and pepper in a small bowl and rub mixture onto both sides of steak. Grill until desired doneness. You can also broil it by placing steak on a broiler pan about 4 inches from heat 6 minutes per side for medium-rare. Transfer to a cutting board and let stand 5 minutes.

For chimichurri:

• Meanwhile, with motor running, add garlic to a food processor and finely chop. Add cilantro, parsley, vinegar, oil, cayenne, and remaining 1/2 teaspoon salt, then pulse until herbs are finely chopped. Serve with grilled steak.