- 1 pound skirt steak (or flank steak), any large parts of fat trimmed (I get my steak from ButcherBox, which I highly recommend)
- salt and pepper
- Combine all the ingredients in a food processor. Pulse for about 10-15 seconds until just combined. you do not want to over pulse and turn this into a smooth sauce. Transfer to a container and set aside.
- Preheat your grill (or indoor grill pan) over high heat, and brush with olive oil. Season the salt generously with salt and pepper. Grill on each side about 5-6 minutes, or until it reaches an internal temperature of 135 degrees for medium rare. Transfer to a cutting board and allow to rest for 5 minutes. After the steak has rested, slice it against the grain into 1/2″ thick slices. Serve topped with chimichurri sauce.