🔥How to Make Skirt Steak Chimichurri🔥 Herby, garlicky, and packed with flavor—this marinade is your new go-to for grilled steak. Serves: 4 | Prep: 25 min | Cook: 20 min | Marinade: 2 hrs–overnight Ingredients: - 1 cup parsley leaves, roughly chopped - 1 tablespoon oregano leaves - 4 garlic cloves - Red pepper flakes (if you like some heat) - 1/4 cup red wine vinegar - 1/2 cup (125 ml) extra virgin olive oil - 1.4 pounds flat iron, flank, skirt steak - Salt and pepper to taste How-to: Add salt, garlic, pepper, red pepper flakes, and oregano to a molcajete and crush until minced. Mix in olive oil and vinegar. Stir in parsley until roughly combined (or pulse in a food processor—keep it chunky). Use half the chimichurri to marinate the steak in the fridge for 2–3 hours or overnight. Remove 30 minutes before grilling. Grill over high heat to sear, then move to indirect heat to finish. Rest 10 minutes, slice against the grain, and top with more chimichurri. Serve with warm tortillas. 📌 Save this recipe for your next cookout. #GrillSeason #SkirtSteak #Chimichurri #GardenToTable #LiveBarebones 📸 and recipe by @gypsyhillphotography