Skirt Steak with Charred Chimichurri

Heat a large cast-iron skillet over high heat until it begins to smoke.

Brush the steaks with the vegetable oil and season liberally with salt and pepper.

Place the steak in the skillet, working in batches as needed. Cook, flipping once halfway through, until charred on the outside and medium-rare inside, 4–8 minutes, depending on the thickness of the steak. If working in batches, wipe out the skillet between batches.

Transfer the steaks to a cutting board and let rest for 10 minutes.

Reduce the heat to medium-high. Add the garlic, shallots, and jalapeño and cook, turning as needed, until blackened in spots and softened, about 8 minutes.

Transfer the vegetables to a food processor or blender. Add the parsley, cilantro, olive oil, oregano, and vinegar and purée until smooth. Season the chimichurri with salt and pepper. You should have about 1 cup.

To serve, cut the steaks against the grain into ¼-inch thick slices. Transfer to a serving platter or plates and spoon the charred chimichurri over the top.

Enjoy!