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Mark Bittman's Grilled Skirt Steak with Chimichurri Sauce Recipe

kept bytoreapage
recipe byfoodandwine.com
Notes: 

TOTAL TIME: 25 MIN
SERVINGS: 8

New York Times columnist Mark Bittman uses this tangy, salsa-esque Argentinean sauce as a complement to rich skirt steak.

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Ingredients: 

2 cups chopped parsley
2/3 cup extra-virgin olive oil
6 tablespoons fresh lemon juice
2 tablespoons minced garlic
2 teaspoons crushed red pepper
Salt and freshly ground pepper
4 pounds skirt steak


 

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