Ingredients
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1/4 cup red wine vinegar
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2 tablespoons fresh lemon juice (from 1/2 lemon)
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3/4 cup parsley, fresh flat-leaf, chopped
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3 tablespoons oregano leaves, fresh, chopped
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2 garlic cloves, corasely chopped
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2 tablespoons olive oil
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1/8 teaspoon red pepper flakes (or more, to taste)
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3/4 cup mayonnaise
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4 garlic cloves, finely minced
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1/2 cup canned crushed pineapple in juice, drained
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1/4 teaspoon lime zest, grated
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salt, to taste
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fresh ground black pepper, to taste
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2 lbs skirt steaks
Instructions
- Chimichurri:
- Put the vinegar, lemon juice, parsley, oregano and garlic into a blender and puree. With the blender running, add the olive oil, blending until the sauce comes together. Add the red pepper flakes. Transfer the chimichurri to an airtight container and refrigerate for up to 1 day. Serve at room temperature.
- Pineapple Aioli:
- Mix the ingredients together in a bowl. cover with plastic wrap and refrigerate until completely chilled. Serve within a few hours of making.
- Steak:
- Preheat grill to high. Rub the steaks with the olive oil and season them with salt and pepper. Grill the steaks for 3 to 4 minutes on each side for a medium-rare to medium steak, or longer for medium well or well done.
- Serve with the two sauce choices and enjoy!