Serves 4 people.
1-2 tablespoons chili powder (see editor’s note above)
1 tablespoon dark brown sugar or coconut palm sugar
1 1/2 teaspoons ground cumin
1 1/2 teaspoon dried oregano
1 teaspoon ground coriander
1 teaspoon garlic powder
1 teaspoon sea salt
1 teaspoon fresh cracked pepper
2 lbs skirt steak brought to room temperature
1 tablespoon olive oil
1/2 cup Italian parsley leaves
1/4 cup cilantro leaves
2 teaspoon red chili flakes
1/4 cup extra virgin olive oil
1 tablespoon balsamic vinegar
1 garlic clove, minced or forced through a press
1/2 teaspoon coarse sea salt
1/2 teaspoon coarse ground black pepper
1. Lightly oil your grill grates then heat the grill to high. Combine all the steak rub ingredients together in a medium bowl and toss with a fork until uniform in color. Taste the rub and adjust salt and pepper to taste. Drizzle half the olive oil over one side of the steak and rub steaks until they are shiny all over with oil. Sprinkle with half the rub generously on the steak and rub into the steak meat. Repeat on the other side.
2. Once the grill is heated up, place the steak on the grill and cover. Cook for 4-6 minutes per side or until medium rare (check out Simply Recipes guide on how to finger feel the doneness of meat). Try not to over cook the meat past medium rare. Take the meat off the grill and let it rest on a plate for 10 minutes before slicing into it.
3. While the steak is resting on the plate, make the chimichurri sauce by chopping the parsley and cilantro leaves finely. Place in a medium bowl and add the remaining ingredients and toss with a fork. Taste and adjust salt and pepper to taste. Serve the steak with the chimichurri sauce on the side or over it.
Original post: http://www.eatthelove.com/2014/05/skirt-steak-recipe/