Ingredients

Chimichurri Sauce

• 1/2 cup red wine vinegar
• 1/2 teaspoon kosher salt plus more
• 3-4 garlic cloves, thinly sliced or minced 
• 1 shallot, finely chopped
• 1 Fresno chile or red jalapeño, finely chopped
• 1/2 cup minced fresh cilantro
• 1/4 cup minced fresh flat-leaf parsley
• 2 tablespoons finely chopped fresh oregano
• 3/4 cup extra-virgin olive oil

Steak

• 1 1 1/2-lb. skirt steak (about 1/2′ thick), cut it in half crosswise
• Kosher salt and freshly ground black pepper
• 1 cup Chimichurri sauce

Directions

For Sauce

1. Combine vinegar, shallot, salt, garlic, and chile in a medium bowl and let stand for 10 minutes.
2. Stir in cilantro, parsley, and oregano.
3. Whisk in oil.

For Meat

1. Marinate meat in refrigerator for 3 hours in 1/2 cup chimicurri sauce.
2. Heat barbecue.
3. Remove meat from refrigerator and sprinkle with salt and pepper.
4. Grill for 3-4 per side.  Remove from grill when done.
5. Slice thinly and serve with the other 1/2 cup chimicurri sauce.