Skirt Steak with Chimichurri Sauce
['1 1 1/2-pound skirt steak (about 1/2" thick), cut it in half crosswise', 'Kosher salt and freshly ground black pepper', 'Chimichurri Marinade']
Sprinkle skirt steak lightly with kosher salt and let sit at room temperature for 30 minutes. Pat dry with paper towels and season again with salt and freshly ground black pepper.
Build a medium-hot fire in a charcoal grill, or heat a gas grill to high). Cook 3-4 minutes per side until meat is nicely charred and medium-rare.
Transfer steak to a carving board; let rest for 5-10 minutes. Thinly slice. Serve with 1/2 cup Chimichurri Marinade .
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