Skirt Steak with Chimichurri

I don’t know about you, but I am just about poultry-ed out. I have had enough turkey and chicken in the last month to last me a while. That is why last night I decided some red meat was in order. This is one of the hubby’s favorite meals. He requests it quite often. Usually I make it with flank steak, but skirt steak or even a London broil work just as well. The chimichurri is a tangy and refreshing sauce. It is a welcome change to all of the gravy I have been eating lately.
When you broil your steak be sure to not over-cook it. It is very easy to do since the steak is so thin. You really only need about 4 minutes per side for a medium steak, but that will vary depending upon the cut of meat you use. Also, when you slice the steak make sure you slice it very thin and across the grain. Otherwise it will be tough and chewy. Leftovers make great steak sandwiches with a little melted swiss.

1 – 2 lbs of skirt, flank, or london broil
1/2 cup chopped flat-leaf parsley
1/2 cup chopped cilantro
2 cloves garlic, minced
pinch red pepper flakes
salt
pepper
1/4 red wine vinegar
1/3 – 1/2 cup olive oil
1 T chili powder
1T sugar
1T cumin
1t garlic powder
1/2 T ground coriander

Preheat you broiler. In a bowl combine parsley, cilantro, garlic, red pepper, vinegar, olive oil and a pinch of salt. Stir to combine well, let sit for at least 30 minutes and up to 4 hours.
Meanwhile, mix spices and 1 t. salt and 1/2 t pepper in a small bowl. Rub into meat on both sides. Place meat on broiling pan and put under broiler about 4 inches from flame. Broil about 4-6 minutes on each side or until desired doneness is reached. Let the meat rest for a few minutes before slicing. Serve chimichurri sauce on top of thinly sliced meat.