Broiled Skirt Steak with Chimichurri

Pat steak dry thoroughly with paper towels and then rub all over with 1 tsp olive oil and season with kosher salt and ground black pepper. Arrange steak on a Suvie roasting pan set inside a Suvie pan. Insert pan into the bottom zone of your Suvie, input settings, and cook now or schedule.

While the steak cooks, prepare the chimichurri. In the bowl of a food processor combine 2 tbsp red wine vinegar, ½ cup parsley, 2 tsp oregano, ¼ tsp red pepper flakes, and 3 tbsp olive oil. Puree until smooth, about 1 minute. Season to taste with salt.

Remove steak from Suvie and allow to rest for 5 minutes before slicing against the grain into thin pieces. The steak should have an internal temp of at least 135˚F so that when it rests it will continue to rise to the USDA recommended 145˚F. Divide between plates and top with chimichurri.