Chimichurri Steak

Chimichurri (Argentina’s answer to barbecue sauce)
11/2 c Spanish olive oil
Juice of 2 limes
11/2 c finely chopped fresh parsley
8 cloves garlic, finely chopped
2 shallots, minced
2 Tbsp each finely chopped fresh basil, thyme, and oregano
Salt and pepper to taste

Combine the ingredients in a bowl and season with salt and pepper. Divide the chimichurri between 2 bowls. Use half as the marinade and half as the dipping sauce.

Gaucho Steak
2 lb skirt steak, cut crosswise into 3 equal portions
Chimichurri
Salt and pepper

1. Place the steak in a large baking dish and pour half of the chimichurri over it. Turn to coat; cover and marinate in the refrigerator for 2 hours.

2. Preheat grill to high. Let the steak come to room temperature. Remove it from the marinade and season with salt and pepper. Grill for 4 to 5 minutes on one side until browned, turn, and grill another 4 to 5 minutes for medium-rare doneness. Remove from the grill, let the meat rest for 10 minutes, and slice thinly on the bias. Serve with the remaining chimichurri on the side.