Ingredients:

2 lbs. beef skirt steak
6-8 peeled garlic cloves
1 bunch parsley, washed and stemmed
1/4 cup fresh oregano leaves
pinch crushed red pepper flakes
2/3 cup olive oil
1/3 cup red wine vinegar
2 Tbs. fresh squeezed lime juice
salt and pepper to taste

Instructions:

1. Season beef with salt and pepper and place it into a ziptop bag.
2. In the bowl of a food processor combine herbs, garlic, red pepper and process until chopped fine but not pureed.
3. Scrape mixture out into a large measuring cup.
4. Add olive oil, vinegar and lime juice and stir until combined.
5. Pour about 1 cup into a small serving bowl and reserve for later.
6. Pour the rest over the beef in the zip top bag. Seal and marinate in the fridge for at least 2 hours.
7. Preheat grill to medium-high heat.
8. Remove meat from ziptop bag and place onto hot grill. Discard marinade.
9. Grill 5-6 minutes per side until desired doneness.
10. Remove from grill, loosely tent with foil and let rest for 5-10 minutes.
11. Slice meat across grain into long strips and serve with reserved chimichurri sauce and crusty bread.