Mark Bittman's Grilled Skirt Steak with Chimichurri Sauce

1. 1

   Light a grill.

2. 2

   In a bowl, mix the parsley, olive oil, lemon juice, garlic and crushed red pepper; season with salt and pepper.

3. 3

   Season the skirt steak with salt and pepper and grill over a hot fire until the meat is charred on the outside and rare within, about 2 minutes per side.

4. 4

   Transfer to a carving board and let rest for 5 minutes.

5. 5

   Thinly slice the steak across the grain.

6. 6

   Serve right away, passing the chimichurri sauce at the table.

* Per serving · 4 servings · Values may vary.

No additional tips available.