Churrasco with Chimichurri

Directions Print

1. Place the first 8 ingredients in a Food processor and pulse to desire chop, check seasoning and refrigerate until service.
2. Take the inside skirt out of cooler and let warm up slightly.
3. Generously rub with salt and fresh cracked pepper and drizzle both sides with olive oil.
4. Grill over High heat turning twice on each side to form hash marks, and achieving an internal temperature of 125 degrees.
5. Remove from heat and let rest for 5-8 minutes to allow the skirt steak to pull back it juices.
6. Serve as mini steaks or slice across the grain and drizzle with Chimichurri.