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    Chargrilled Skirt Steak

    Yield: 4 servings

    Prep Time: 2 to 4 hours

    Cook time: 30 minutes


    • 2 pounds skirt steak, trimmed
    • Coarse salt (kosher or sea) and freshly ground black pepper
    • 1 cup Red Rock Winery Malbec
    • 1/2 cup of extra-virgin olive oil, or more as needed
    • 1/2 packed cup washed, stemmed, fresh flat-leaf parsley leaves
    • 1/4 packed cup washed, stemmed, fresh oregano leaves
    • 1/4 packed cup washed, stemmed, fresh cilantro leaves
    • 2 cloves garlic, coarsely chopped
    • 1/4 teaspoon hot red pepper flakes, or more to taste
    • 1 to 2 tablespoons distilled white vinegar, or more to taste
    • 1-1/2 tablespoons cold water


    1. Season the steaks well on both sides with salt and pepper; lay in one layer in a nonreactive baking dish. Pour the wine and 1/4 cup of olive oil over the steaks. Cover and refrigerate for 2 to 4 hours.
    2. Make the chimichurri: Combine the parsley, oregano, cilantro, and garlic in a food processor and finely chop. Add 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and the hot pepper flakes and process to blend. Add the vinegar and water, then slowly add the remaining 1/4 cup of olive oil; continue processing to make a thick sauce. Taste for seasoning, adding salt, red pepper flakes, vinegar, or olive oil as needed. Serve within a few hours as the sauce will lose its color and vibrancy as it sits.
    3. Set up the grill for direct grilling and preheat to high. Brush and oil the grill grate. Arrange the steaks on the hot grate and grill until cooked to taste, 2 to 4 minutes per side for medium.
    4. Enjoy!

    Wine Pairing Suggestion: Red Rock Winery Malbec

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