Grilled Skirt Steak with Chimichurri

Yield: 6 Servings | Prep Time: 25 minutes + 4-12 Hours in Refrigerator | Cook Time: 10 minutes

2 lb skirt steak

½ cup olive oil, divided

½ cup orange juice

½ cup Nakano® Organic Natural Rice Vinegar, divided
(or Nakano® Natural Rice Vinegar)

7 cloves garlic, minced and divided

¼ cup fresh cilantro leaves

¼ cup fresh parsley leaves

¼ cup fresh mint leaves

¼ cup finely diced red onion

1 tsp crushed red pepper

Season steak with salt and pepper, if desired. Place steak in a large zip-top plastic bag. Add ¼ cup olive oil, orange juice, ¼ cup Nakano® Organic Natural Rice Vinegar, and 3 cloves minced garlic; seal bag, turning to coat. Refrigerate at least 4 hours or up to 12 hours.
Preheat grill to medium-high heat. Remove steak from marinade, discarding marinade.
Grill steak, covered, 4 to 5 minutes per side or to desired doneness. Let stand 5 minutes before slicing across the grain.
Meanwhile, pulse cilantro, parsley, mint, onion, red pepper, ¼ cup oil, ¼ cup Nakano® Organic Natural Rice Vinegar, and 4 cloves minced garlic in a food processor or blender until finely chopped. Serve sauce with steak.

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