Chimichurri Steak Skewers

The day before cut the Skirt Steak (1 lb) in half with the grain. Hold your knife at a slight angle and slice each piece of steak into strips. The angle creates wider strips.

Place Italian Flat-Leaf Parsley (1 bunch) , Fresh Cilantro (1 bunch) , Sweet Onion (1/2) and Garlic (4 cloves) in large bowl and add Red Wine Vinegar (3 Tbsp) , Kosher Salt (1 tsp) , Salt (1 pinch) , Ground Black Pepper (1/2 tsp) and Crushed Red Pepper Flakes (1/2 tsp) .

Slowly drizzle Olive Oil (3/4 cup) while stirring. Taste mixture and add Caster Sugar (1 pinch) to balance. Adjust seasonings if needed. Allow sauce to set in refrigerator for a couple hours before using

Season the strips of skirt steak with Salt (to taste) and Red Chili Peppers (to taste) . Place the strips into a large ziplock storage bag and add half of the chimichurri sauce. Place the bag in the refrigerator over night (at least 4 hrs).