Grilled Skirt Steaks with Parsley Oregano SauceFeatured by LynnDon Cellars in the Gold Wine Club.
1 (1 ½ pound) skirt steak, cut crosswise into 4 pieces
1 cup coarsely chopped flat-leaf parsley
2 large garlic cloves
2 tsp. dried oregano
½ tsp. dried hot red-pepper flakes
¼ cup fresh lime juice
2/3 cup olive oil
Heat grill pan over medium-high heat until hot, then lightly oil. Pat steaks dry and sprinkle all over with 1 tsp. salt and ¼ tsp. black pepper. Grill steaks, turning over occasionally, 2 to 8 minutes total for medium-rare (depending on thickness of meat).
Transfer to a platter and let stand 5 minutes. While steaks are grilling, puree remaining ingredients with ¾ tsp. salt in a blender until smooth. Serve steaks with the sauce. Enjoy!