Seared Skirt Steak Wraps with Chimichurri

Seared skirt steak with coarse salt and a bright parsley-oregano chimichurri, tucked into warm flour tortillas. As Fat on the Open Coals remembers, gaucho supper on the 1830s pampas began when beef hit the open coals.

Serves 4

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Ingredients

• 1.5 pounds skirt steak
• 2 tsp coarse salt
• 1 cup fresh parsley
• 2 tbsp fresh oregano
• 4 garlic cloves
• 2 tbsp red wine vinegar
• 1/2 cup olive oil
• 8 flour tortillas
• 1 tsp cracked black pepper

Instructions

1. 1Pat the skirt steak dry and season generously on both sides with coarse salt and cracked black pepper.
2. 2Combine the parsley, oregano, garlic, red wine vinegar, and olive oil in a bowl to make the chimichurri; stir vigorously and set aside.
3. 3Sear the steak directly over high open coals or in a ripping-hot cast-iron skillet for 3 to 4 minutes per side until a deep crust forms.
4. 4Remove the steak and let it rest on a board for 5 minutes before slicing thinly against the grain.
5. 5Warm the flour tortillas quickly over the coals or in the hot pan.
6. 6Assemble the wraps by layering sliced steak inside each tortilla and spooning generous amounts of chimichurri on top.