Skirt Steak with Chimichurri Sauce

Makes about 1 cup sauce, 3 to 4 servings

Sauce:
4       garlic cloves, finely chopped
½      teaspoon salt
         pinch cumin
         pinch red pepper flakes
1       tablespoon plus 2 teaspoons red
         wine vinegar
⅔      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

Plate Side: Grill
Griddler® Cooking Position: Open and flat
with smoke-less.

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
Smoke-less mode and set both plates to
Beef.
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.