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Ok, another downside is that it can get kinda spendy, if you have to buy all fresh herbs. In the summer we use stuff from our garden, but when we have to purchase everything…….yikes! And, 2lbs of skirt steak isn’t that much, will feed 4-6 people. But it cooks down.

Basically you just mix all that stuff together, then divide it in half. Half of it, we place in a zippered plastic bag with the meat. It has to marinate 4-6 hours minimum. We’ve done it overnight too. The other half, we use to make the green rice. We use 1/3 cup of the chimichurri sauce for every 1 cup of cooked rice.  That part is easy–you just cook the rice and mix it with the sauce and it is yummy. We have thrown in grilled cherry tomatoes too.

Once the steak has finished marinating, remove it from the refrigerator and let it come to room temperature for 30 minutes. Brush the excess chimichurri sauce off the steak and set the steak over the hot grill. Cook for 6 minutes on the first side. Rotate the steak 45 degrees, and cook another 6 minutes. Turn the steak over and continue to cook until the steak is done, about 6 to 8 minutes for medium-rare. Once cooked, lay the steak on a clean cutting board, and allow it to rest for 5 to 7 minutes before slicing across the grain into 2-inch wide strips. Serve with crusty bread and the reserved chimichurri sauce. Those are Emeril’s grilling instructions. You can find many different versions of this online–some use more garlic, less garlic, more or less vinegar, more red pepper, less red pepper, red chile oil instead and so on. Play with until you find a combination that you adore.

Photo courtesy of Bon Appetit.