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Name: Grilled Skirt Steak with Chimichurri
Yield: 1 portion (about 6 oz steak plus 3 tbsp chimichurri)
Ingredients: 1 1/2 lb (680 g) skirt steak, trimmed; 1 tbsp olive oil; 1 1/2 tsp kosher salt; 1 tsp freshly ground black pepper; 1 cup packed (40 g) fresh flat-leaf parsley, finely chopped; 2 tbsp fresh oregano leaves, finely chopped (or 1 tsp dried); 4 cloves garlic, minced; 1 small shallot, finely chopped; 1 red Fresno chile, seeded and finely chopped; 1/2 tsp red pepper flakes; 1/4 cup (60 ml) red wine vinegar; 1/3 cup (90 ml) extra virgin olive oil; 1/2 tsp kosher salt; 1/2 tsp flaky sea salt, for finishing

Charred skirt steak sliced thin against the grain, finished with flaky salt and served with a bowl of bright parsley-garlic chimichurri on the side for spooning over.

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