INGREDIENTS
1
skirt steak
2 cups
Cilantro, fresh
1 cup
Flat-leaf parsley
1
Fresno chile or red jalapeno
3
Garlic cloves
1/3 cup
Oregano, fresh
1
Shallot
1/2 cup
Chimichurri sauce
1 tsp
Kosher salt
1
Kosher salt and freshly ground black pepper
3/4 cup
Olive oil, extra virgin
1/2 cup
Red wine vinegar
1
Vegetable oil