Recipe: Versailles Restaurant Churrasco Steak and Chimichurri Sauce

This recipe comes from the restaurant's cookbook.

CHURRASCO STYLE STEAK WITH CHIMICHURRI
Versailles Restaurant, Miami

Sea salt and freshly ground pepper
2 skirt steaks, 1 pound each, trimmed of fat and cut in half cross wise
1 teaspoon each garlic and onion powder
Chimichurri Sauce (for serving, recipe follows)

Rub a generous amount of salt and pepper onto each side of the steaks. Evenly rub garlic and onion powder onto the steaks.

Heat grill to medium high or heat grill pan to medium high. Grill steaks, turning only once. Remove from grill and rest for the steaks for five minutes. If desired, slice steaks thinly against the grain before serving.

Drizzle Chimichurri Sauce over the steaks to serve, or serve the sauce on the side.

CHIMICHURRI SAUCE

"The sauce keeps fresh refrigerated for up to five days."

4 cups fresh flat leaf parsley
6 cloves garlic
1/2 to 3/4 cup olive oil (good quality extra virgin)
1/4 cup white vinegar
1 teaspoon each red pepper flakes and dried oregano
Salt and fresh ground black pepper

Pulse the garlic and parsley in a food processor until finely chopped and well blended.

Whisk together olive oil and vinegar, add garlic-parsley mixture. Season to taste, add oregano and red pepper flakes.

Makes 4 servings