Preparation time: 10 minutes + marinating time
Cooking time: 8-15 minutes
Servings: 4

¾ cup fresh mint
¾ cup fresh parsley
2/3 cup extra-virgin olive oil
1/3 cup lemon juice
Zest of 1 lemon
2 tbsp dried oregano
4 garlic cloves, peeled
½ tsp red pepper flakes
½ tsp kosher salt
1 to 1½ pounds skirt steak, cut in half if longer than the grill pan


  1. Add the mint, parsley, olive oil, lemon juice, lemon zest, oregano, garlic, red pepper flakes, and salt in your food processor or blender.
  2. Process until the mixture reaches your desired consistency, from slightly chunky to smooth purée. Remove a half cup of the chimichurri mixture and set aside.
  3. Pour the remaining chimichurri mixture into a medium bowl or zip-top bag and add the steak.
  4. Mix well and marinate 30 minutes in your refrigerator.
  5. In a grill pan over medium-high heat, cook the steak 4 minutes on each side. Place the steak on a cutting board, tent it with foil to keep it warm, and let it rest for 10 minutes.
  6. Thinly slice the steak and serve with the reserved sauce.

Nutrition: Calories: 460; Fat: 38g; Carbs: 5g; Protein: 28g