Ingredients
2 1/2 pounds skirt steak
1 tablespoon olive oil, plus more for grill pan
2 cloves garlic, crushed
3 sprigs flat-leaf parsley
2 large ripe tomatoes, cut into wedges, for serving (optional)
1 small red onion, thinly sliced, for serving (optional)
1 bunch watercress, washed, dried, and coarsely chopped, for serving (optional)
Sea salt and freshly ground black pepper
1 cup olive oil
1/4 cup white vinegar
2 cloves garlic, finely chopped
1 small bunch flat-leaf parsley, leaves removed and chopped
1 small white onion, finely chopped (about 1/4 cup)
1 tablespoon smoked Spanish paprika
1 teaspoon dried oregano
Sea salt and freshly ground black pepper
Preparation
Prepare chimichurri sauce: Combine all chimichurri ingredients in the bowl of a food processor. Process 1 minute; season with salt and pepper. Chimichurri sauce may be stored in a covered container in the refrigerator for up to 1 week.
Prepare steak: Pound skirt steak flat with a meat pounder. Transfer steaks to a shallow dish. Add 1 tablespoon oil, garlic, and parsley; turn steaks to coat. Marinate in refrigerator at least 2 hours and up to overnight.
Preheat a grill pan. Brush grill pan with oil. Remove steaks from marinade, and season with salt and pepper. Place steaks on grill, and cook 2 to 3 minutes. Turn, and continue cooking to desired degree of doneness. Transfer steaks to a cutting board; let stand 10 minutes.
Thinly slice steaks crosswise. Divide evenly between 4 plates and drizzle with chimichurri sauce. Serve with tomato wedges, onion, and watercress.
