Skirt Steak and Chimichurri Sauce

If you are looking for a way to add a lot of flavor to steaks, chops, or fish, Chimichurri sauce is an excellent choice! You can use any leftovers on eggs, other meats, or even as a marinade. Skirt steaks or a sirloin flap are ideal as they are fatty cuts of meat with more connective tissue, as opposed to NY strips or rib-eyes which can pretty easily stand alone. When cooking skirt steak or a sirloin flap, they cook fast about 3-6 minutes per side for medium rare. 

2 pounds of skirt steak or sirloin flap, 1/2 inch thick
2 1/2 teaspoons whole black peppercorns
1 tablespoon coarse sea salt

1/2 cup fresh parsley, coarsely chopped
1/3 cup extra-virgin olive oil
1/4 cup fresh lemon juice
2 tbsp minced shallots
1 tsp minced garlic
1 tsp dried hot red-pepper flakes
1/4 tsp salt

While grill is heating, coarsely crush peppercorns with a mortar and pestle.
Pat steaks dry with a paper towel and sprinkle both sides with salt and crushed pepper, pressing to help adhere. Grill steaks on lightly oiled grill rack, cook 5 to 6 minutes total for medium-rare. Transfer steaks to a cutting board and let stand, covered with foil, 5 minutes. Thinly slice steaks on the bias.
Place all the ingredients for chimichurri sauce in bowl and mix together well.

Nutrition Facts (per 6 oz steak and 3 tablespoon chimichurri sauce): 520 calories, 2g carbohydrates; 32g fat; 52g protein