Skirt Steak with Chimichurri Sauce

Chimichurri sauce is a sauce that originated in Argentina and is used in the flavoring for beef. The sauce can also be used for other kinds of meat such as chicken and pork. 

3  Pounds                   Skirt Steak
2/3 Cup                      Red Wine Vinegar
1 Cup                          Olive Oil
½ Cup                        Parsley  Chopped
¼ Cup                        Basil  Chopped
¼ Cup                        Oregano Chopped
2 Tablespoons             Minced Garlic
2 Tablespoons             Crushed Red Pepper
1                                 Juice of one Lime
1 Tablespoon              Grain Mustard
To Taste                      Salt and Pepper

      Using a blender or a food processor combine the vinegar and mustard. Add the herbs and garlic blending well. Slowly add the oil to emulsify. Season the skirt steak with the salt and pepper. Place the seasoned skirt steak in a casserole dish and pour half of the sauce over the skirt steaks and make sure that the steaks are covered with the sauce and marinate for at least two hours in the refrigerator. Refrigerate the rest of the sauce for service. Heat the grill to 400 degrees. After the steak has marinaded grill the steak for three minutes per side this should give you a good medium temperature. Slice the steak against the grain and arrange the slices on a platter. Pour the remaining sauce down the center of the slices and serve.