1 bunch curly parsley
2 garlic cloves
½ Tablespoon of kosher salt
½ Tablespoon of crushed pequin peppers (or substitute red pepper flake)
1 lemon
1.5 Tablespoon red wine vinegar
Canola oil
1 NCC skirt steak
Salt and Pepper

• Rub steak with salt and pepper and let it sit out to come to room temperature
• Grill steak over medium high, direct heat for approximately 5 minutes per side. Allow steak to rest for 10 minutes at room temperature before slicing into thin slices across the grain.
• For the sauce: Pulse first 4 ingredients in food processor until finely chopped. Add juice of one lemon and vinegar to processor. While processor is running, stream oil into mixture until saucy (Approx ½ C). Taste and adjust seasoning to taste.
• Serve sliced steak on a platter with sauce spooned over the top