Ingredients:

  • 1 cup (30g) fresh flat-leaf parsley, packed
  • 3 tbsp (6g) fresh oregano leaves
  • 4 cloves (12g) garlic, minced
  • 1/2 cup (120ml) extra virgin olive oil
  • 3 tbsp (45ml) red wine vinegar
  • 1 tsp (2g) crushed red pepper flakes
  • 1 tsp (6g) kosher salt
  • 1/2 tsp (3g) freshly cracked black pepper
  • 1.5 lbs (680g) skirt steak, trimmed of excess silver skin
  • 2 tbsp (30ml) prepared chimichurri sauce
  • 1 tbsp (15ml) soy sauce
  • 1 tbsp (15ml) olive oil
  • 1 tsp (6g) smoked paprika
  • 1 tsp (6g) coarse black pepper

Instructions:

  1. Pulse the parsley, oregano, garlic, and red pepper flakes in a food processor until coarsely chopped. Stream in the olive oil and red wine vinegar while pulsing. Stir in salt and pepper by hand. Set aside a small portion for the marinade and keep the rest chilled.
  2. Pat the skirt steak dry with paper towels. In a shallow dish or zip-top bag, combine the reserved chimichurri, soy sauce, olive oil, and paprika. Rub the mixture thoroughly into the meat and let it sit at room temperature for 30 minutes to temper.
  3. Heat a cast iron skillet or grill over high heat until a drop of water evaporates instantly. Place the steak on the heat and sear until a deep mahogany crust forms and the interior reaches medium-rare doneness.