DIRECTIONS
1
Season and rest the steak. Pat the skirt steak dry with paper towels, and season generously with salt and pepper. Let sit at room temperature for 30 minutes.
2
Make the chimichurri sauce. Combine the garlic, jalapeño, herbs, vinegar and ⅓ cup olive oil in a food processor or blender until well-blended. Alternatively, finely chop all ingredients and whisk together in a medium bowl. Makes about ¾ cup. You will have extra, and it will be even more delicious after resting in the refrigerator for a few hours.
3
When the meat has rested for at least 30 minutes, heat 1 tsp olive oil over medium-heat in a large non-stick pan until hot but not smoking. Cook meat for 4 minutes on one side, turn, and cook another 3 minutes. Set aside to rest for at least 10 minutes.
4
Do not clean pan. Cook the broccolini for 2-3 minutes, turning occasionally until bright green and only slightly softened.
5
Cut steak against the grain in ½ inch slices on the bias (diagonal).
6
Divide steak and broccolini among 4 plates. Top steak with 1-2 spoonfuls of chimichurri each, serving the rest of the sauce on the side.