- 2 skirt steaks (about 2 pounds total)
- 6 cloves garlic, finely minced or grated
- 1 tablespoon kosher salt
- 2 tablespoons fresh oregano
- 1/2 cup red wine vinegar
- 2/3 cup olive oil
- 1 cup fresh flat-leaf parsley
- 1/4 cup fresh oregano leaves
- 3 green onions
- 3 garlic cloves
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 3 tablespoons fresh lemon juice
- kosher salt
- 4 cups sliced ripe tomatoes
- 1/2 red onion, thinly sliced
- Place the meat in a resealable plastic bag and add the garlic, salt, oregano, vinegar, and olive oil. Seal the bag and mix well. Marinate in the refrigerator for at least 4 hours or up to 8 hours.
- To make the chimichurri sauce: finely mince the parsley, oregano, green onions, and garlic. Combine them in a medium bowl with the red pepper flakes, olive oil, vinegar, and lemon juice. Mix thoroughly and season with salt. This can made up to a day ahead of time.
- Preheat the grill to high. Pull the steaks from the marinade and place them on the grill. Dump the remaining marinade over the steaks (a little flare-up is okay!). Grill the steaks for 3 minutes on each side for medium rare. Transfer the steaks to a cutting board and let them rest for 10 minutes.
- While the meat is resting, place the tomatoes and red onion in a a medium bowl and add two generous spoonfuls of the chimichurri sauce. Gently toss the tomatoes and onions with the sauce and transfer them to a serving platter.
- Slice the steak across the grain and pile it on top of the tomato salad. Serve with a generous amount of chimichurri sauce (spoon on top before or serve in a bowl).