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  • 2 tbsp (30 mL) oregano, chopped finely
  • 2 tbsp (30 mL) parsley, chopped finely
  • 2-3 cloves of garlic, minced
  • Salt and pepper
  • 2 tbsp (30 mL) red wine vinegar (could also use balsamic vinegar)
  • 2 tbsp (30 mL) canola oil
  • Red pepper flakes, if desired
  • 2 lbs (1kg) skirt steak, trimmed


  1. Chop herbs finely and mince garlic and combine in small bowl. Add oil, vinegar, salt and pepper, and red pepper flakes, if using. Stir well and let sit.
  2. Trim any silver skin or coarse fat off skirt steak and pat dry.
  3. When ready to cook, heat cast iron pan over medium heat. Season the pan with a tablespoon or so of oil. When it’s hot and you’re ready to cook, season the steak with salt and pepper.
  4. Place in pan and cook 4-5 minutes per side for a medium doneness. Adjust timing for your desired doneness.
  5. Serve steak with chimichurri on the side.

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