SKIRT STEAK WITH RED PEPPER CHIMICHURRI

1 pound skirt steak, trimmed
1 clove garlic, peeled and cut in half
1/4 teaspoon salt
1/2 teaspoon black pepper, divided
CHIMICHURRI SAUCE:
1 cup diced roasted red bell pepper
1 shallot, minced
1 tablespoon capers
1 1/2 tablespoons olive oil
1 tablespoon white wine vinegar
1 clove garlic, minced

Preheat broiler. Spray broiler rack with nonstick cooking spray.

Rub steak on both sides with garlic clove. Season with salt and 1/4 teaspoon black pepper. Place steak on broiler rack.

Broil steak, 4 inches from heat, 4 to 5 minutes per side or until desired doneness.

TO PREPARE CHIMICHURRI SAUCE:
Combine red bell pepper, shallot, capers, olive oil, vinegar, minced garlic and remaining 1/4 teaspoon black pepper in a bowl.

TO SERVE:
Thinly slice skirt steak against the grain and arrange on a serving platter. Top with chimichurri sauce or serve separately.

Servings: 4