Also check @detox_recipes
STEAK With Chimichurri Sauce
1 cup parsley leaves, tightly packed
1 tbsp oregano leaves, tightly packed (optional, still lovely without)
4 garlic cloves, minced
0 - 2 tsp red pepper flakes (optional - adjust to taste)
¼ cup red wine vinegar
½ tsp salt (3/4 tsp kosher salt / sea salt flakes)
½ cup olive oil
500g / 1 lb skirt steak, at room temperature
1. Whizz all Chinichurri ingredients except olive oil in food processor until finely chopped (but not turned into green sludge!).
2. Transfer into bowl, stir through olive oil. Set aside for at least 1 hour, overnight even better!
3. Sprinkle skirt steak well with salt and pepper. Heat BBQ or skillet to stinking hot. Add a bit of oil. Cook steak to your liking - I do 2 minutes on each side for rare. Transfer to plate, cover loosely with foil, rest for 10 minutes.
4. Cut steak against the grain into thin slices, serve with Chimichurri!