Chimichurri Skirt Steak with Grilled Asparagus

Ingredients

• 1 pound asparagus white green
• 0.5 teaspoon pepper flakes 
• 1 cup flat parsley packed chopped
• 0.3 cup mint leaves fresh
• 3  garlic clove chopped
• 4  garlic clove peeled
• 4 servings kosher salt 
• 3 tablespoons juice of lemon 
• 0.3 cup olive oil extra virgin extra-virgin
• 0.3 cup oregano fresh
• 1 teaspoon pepper freshly ground
• 4 servings pepper black
• 2 tablespoons red wine vinegar 
• 2 tablespoons shallots chopped
• 2  fat-trimmed beef flank steak 

Equipment

• food processor
• grill

Directions

1. Place all chimichurri sauce ingredients except for the olive oil in a food processor & pulse until well chopped. While the food processor is going, slowly pour the olive oil into the mixture until blended. Reserve half of the sauce to serve on the side with the meal.Season skirt steaks with salt & pepper on bother sides. Spoon the remaining chimichurri sauce over the steaks & let marinate for 30 minutes up to overnight.Pre-heat the grill to 350 to 400 F.In a plastic resealable bag, add asparagus, olive oil, garlic, salt & pepper. Shake to coat & place in a grill basket.
2. Place the steak & grill basket of asparagus directly over a hot grill. Gently toss the asparagus for even grilling & baste with garlic, olive oil mixture 10 minutes.Grill the skirt steak to desired temperature 5 to 8 minutes per side.
3. Remove from grill & let steak rest for 10 minutes before slice long strips. Spoon reserved chimichurri sauce over steak & serve with asparagus on the side.