Recipe source.

Ingredients

For the chimichurri

• 1/2 cup packed fresh parsley leaves
• 1/2 cup packed fresh basil leaves
• 1/4 cup packed fresh cilantro leaves
• 1/4 cup extra-virgin olive oil
• 2 garlic cloves, finely minced
• 2 teaspoons white wine vinegar
• 1 tablespoon lime juice
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper

For the steak 

• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Ground cayenne to taste (1/8 to 1/4 teaspoon)
• 1 1/4 pounds skirt steak

Steps

1. Preheat the broiler and coat a broiler pan with cooking spray.

2. For the chimichurri:

   1. Combine the parsley, basil, cilantro, olive oil, garlic, vinegar, lime juice, coriander, cumin, salt, and pepper in a blender.

   2. Process, shaking the blender if needed, until smooth, 2 to 3 minutes.

3. For the steak:

   1. Combine the chili powder, salt, black pepper, and cayenne, and sprinkle the mixture evenly over both sides of the steak.

   2. Place the steak on the prepared rack and broil 3 to 4 minutes per side for medium rare.

   3. Transfer to a cutting board and allow the meat to rest for 5 minutes. Cut across on the diagonal into 1/4-inch to 1/2-inch wide strips.

4. Serve drizzled with the chimichurri sauce.