Chimichurri is a terrific zesty sauce that blends cilantro, jalapeno, oregano, and oil and vinegar. I use it as a marinade on skirt steak, London Broil, other thin cuts of steak, and lamb. Reserve some sauce for topping the meat at the end.
1/2 cup red wine vinegar
1 teaspoon kosher salt plus more
3-4 garlic cloves, thinly sliced or minced
1 shallot, finely chopped
1 jalapeño, finely chopped
2 cups minced fresh cilantro
1 cup minced fresh flat-leaf parsley
1/3 cup finely chopped fresh oregano
3/4 cup extra-virgin olive oil
2 pounds skirt steak
Combine vinegar, 1 teaspoon salt, garlic, shallot, and chile in a medium bowl and let stand for 10 minutes. Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil. Remove 1/2 cup chimichurri to a small bowl, season with salt to taste, and reserve as sauce.
Place skirt steak in a glass, stainless-steel, or ceramic dish. Toss with remaining marinade. Cover and chill for at least 3 hours or overnight.
Remove meat from marinade. Heat grill. Grill meat on indirect or low heat for about 4 minutes each side.
Spoon reserved sauce over grilled meat.