Red Chimichurri Sauce with Skirt Steak

 

2½ pounds skirt steak, cut into roughly 6-inch pieces, patted dry

¼ cup extra-virgin olive oil, plus more for greasing

1½ teaspoons smoked paprika

1½ teaspoons ground cumin

1½ teaspoons garlic powder Kosher salt and freshly ground black pepper

 

2 garlic cloves

2 (12-ounce) jars roasted red peppers, drained (about 2½ cups)

1 teaspoon smoked paprika

1 teaspoon ground cumin

Kosher salt and freshly ground black pepper

½ cup extra-virgin olive oil

¼ cup red wine vinegar

 

Marinate the steak: In a large bowl or resealable container or bag, combine the steak, olive oil, paprika, cumin, garlic powder, 1 teaspoon salt, and ½ teaspoon pepper. Toss to coat, then set aside at room temperature to marinate while you make the chimichurri (or refrigerate overnight or for up to 2 days). Make the red chimichurri: Add the garlic to a food processor and pulse until coarsely chopped. Add the roasted red peppers, paprika, cumin, 2 teaspoons salt, and ½ teaspoon pepper and pulse until combined but still chunky. Stir in the olive oil and vinegar. Season to taste with additional salt and pepper. (Store in the empty roasted red pepper jars or another large container for up to 5 days in the refridge.) If grilling, clean and grease the grates, then preheat the grill to high. If using the broiler, arrange a rack in the top of the oven and set the broiler to high. Line a sheet pan with aluminum foil. Scrape off most of the marinade from the steak. If grilling, place the steak directly on the preheated grill. If broiling, arrange the steak on the sheet pan under your oven’s broiler. In both instances, cook until charred, 2 to 5 minutes per side. Let the steak rest for 5 minutes. Enjoy Now: Slice the steak against the grain for the amount you want and serve with the red chimichurri on top. Enjoy Later: Refrigerate the extra steak whole for up to 3 days and the sauce for up to 5 to 7 days. To reheat, warm it in the microwave sprinkled with a little water—just enough to not dry it out. or, eat at room temperature. Slice right before serving and add the chimichurri.