Skirt Steak with Chimichurri Sauce

Sauce:

4 garlic cloves, finely chopped

½ teaspoon salt

Pinch cumin

Pinch red pepper flakes

1 tablespoon plus 2 teaspoons red wine vinegar

2

/3 cup extra virgin olive oil

¼ cup parsley leaves, roughly chopped

2 tablespoons fresh oregano leaves, roughly chopped

Steak:

1 pound skirt steak, about 1 inch thick

2 teaspoons olive oil

½ teaspoon salt

¼ teaspoon pepper

Nutritional information per serving (based on 4 servings): Calories 789 (59% from fat) • carb. 42g pro. 39g • fat 52g / sat. fat 18g • chol. 435mg sod. 1229mg • calc. 482mg • fiber 4g

1. Make the Chimichurri Sauce: Combine the first 5 ingredients in a small bowl. While whisking, add the extra virgin olive oil, and then fold in the chopped parsley and oregano. Cover and allow to sit so the flavors can meld.

2. Turn on the Cuisinart

® Griddler®. Select Grill and set to 450°F.

3. While the Griddler

® is preheating, season the steak on both sides with the olive oil, salt and pepper.

4. Once preheated, put the steak on the bottom plate. Set the count-up timer and cook for about 6 minutes on the first side and 4 to 5 minutes on the second side, until desired doneness.

5. Transfer the steak to a cutting board and allow to rest for 5 minutes. Slice, against the grain. Serve with a spoonful of the sauce drizzled on top.