Ingredients for 4-6 servings

¼ cup of red bell pepper
½ cup of red onion
1 garlic clove
2 lb. Skirt Steak, tenderized
2 tablespoons of fresh cilantro
2 tablespoon of red wine vinegar
4 tablespoon of olive oil
half a jalapeño, seeds removed
Serve with chimichurri sauce

Directions

Place garlic clove, red onion {roughly chopped}, jalapeño {seeds removed}, fresh cilantro, and red bell pepper {roughly chopped} in blender. Pulse until slightly chopped.

Next add red wine vinegar, olive oil, and salt & pepper. Pulse until completely combined.

Pour mixture over tenderized skirt steak, making sure all parts of the steak are covered.

Place in refrigerator and let sit for 30 minutes to let the marinade soak in.

Remove from refrigerator and let sit 10 minutes prior to putting on the grill.

Heat grill to medium high heat.

Place skirt steaks on the grill and grill for 4-5 minutes per side, depending on the thickness of your steak.

Remove from grill, let sit for 5 minutes to let juices sink in and slice.

Serve with Homemade Chimichurri Sauce.