Skirt Steak with Chimichurri Sauce

Step 1: Put all the ingredients except the oil in a food processor. Pulse until the parsley is finely chopped but not puréed. Alternatively, chop the parsley by hand.

Step 2: Transfer the mixture to a small bowl. Add the oil and stir gently. Set aside for 1 hour before using; overnight is even better.

Step 3: Store the sauce in an airtight container in the refrigerator and use within 3 days. Makes 3/4 cup.

Step 4: Take the steak out of the refrigerator 30 minutes before cooking.

Step 5: Heat a barbecue or heavy-based skillet with 1 tablespoon vegetable or canola oil over high heat until smoking.

Step 6: Season both sides of the steak generously with salt and pepper.

Step 7: Add the steak and cook it to your liking.

Step 8: For steak 2 cm (4/5 inch) thick, cook for 2 minutes per side for medium-rare, until the internal temperature reaches 52°C (125°F); it will rise to 54°C (130°F) after resting. For medium, cook for 2 1/2 minutes per side, until the internal temperature reaches 57°C (135°F); it will rise to 60°C (140°F) after resting.

Step 9: Transfer the steak to a plate, cover loosely with foil, and rest for 5–10 minutes.

Step 10: Cut the steak into thin slices against the grain. Serve with the chimichurri sauce on the side.