Grilled Steak with Blended Chimichurri Recipe

Ingredients:

• 1 1/2 pounds skirt or flank steak
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon pepper
• CHIMICHURRI:
• 1/2 cup flat-leaf parsley leaves, roughly chopped
• 1/2 cup cilantro, roughly chopped
• 1/2 cup red onion, roughly chopped
• 1/2 cup extra-virign olive oil
• 1/4 cup red wine vinegar
• 4 cloves garlic, chopped
• 1 teaspoon kosher salt
• 1/2 teaspoon pepper

Directions:

1. Using a sharp knife, lightly score steak (about 1/8-inch deep) on both sides, in a crisscross pattern, at 1/2-inch intervals.
2. In a small bowl, combine garlic powder, cumin, oregano, salt, and pepper. Liberally season both sides of steak with seasoning mixture.
3. For the chimichurri, combine all ingredients in a blender or bowl of a food processor. Process until well blended. Thin with up to 1/4 cup water to reach desired consistency. Taste and adjust seasonings, as desired. Cover and chill, if made ahead.
4. Preheat grill over high heat. Grill steak to desired doneness, about 3 to 4 minutes per side for medium-rare (145°F).
5. Transfer steak to a cutting board. Let rest 5 minutes. Thinly slice steak across the grain. Transfer to a serving platter and top with chimichurri.