1
Throw skirt steaks into a Ziploc bag.
2
Make chimichurri with cilantro, parsley, garlic, and shallot.
3
Combine marinade ingredients and add to the bag with the skirt steaks.
4
Let the mixture hang out in the fridge for at least three hours.
5
Let your steaks come back to room temperature before grilling.
6
Grill the steaks for around two and a half minutes aside.
7
Let them rest properly and slice against the grain.
8
Plate on top of that chimichurri and top with extra parsley.