Skirt Steak With Chimichurri Sauce

Can't wait to try this one from Family Circle Magazine.

• Ready In: 23 mins
• Serves: 4
• Yields: 1 steak

Ingredients

• 3  garlic cloves, peeled
• 1  large  jalapeno, seeded and white ribs removed
• 3⁄4 cup flat leaf parsley, packed
• 1⁄2 cup  fresh oregano leaves, packed
• 1⁄4 cup extra virgin olive oil
• 3  tablespoons sherry wine vinegar
• 2  teaspoons lemon juice
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon black pepper
• 1  lb  skirt steak

Directions

1. In food processor, pulse garlic and jalapeno until finely chopped. Add parsley and oregano; pulse until herbs are coarsely chopped. Add oil, vinegar, lemon juice, salt and pepper; pulse until mixture has a uniform consistency.
2. In large resealable plastic bag combine skirt steak and 1/4 cup of the sauce. Seal and shake to coat meat. Refrigerate for 4 hours. Cover and refrigerate remaining sauce.
3. Heat a gas grill to high or prepare a charcoal grill with hot coals (you may also use a grill pan). Lightly coat grill rack with oil or non-stick spray. Grill steak for 3-4 minutes per side for medium-rare. Let rest, tented in foil for 5 minutes before slicing.
4. To serve, thinly slice steak. Serve with remaining sauce on the side.