Large zip-top bag
1 tablespoon fresh oregano, finely chopped
1 tablespoon fresh chives, thinly sliced
2 tablespoons Italian parsley, finely chopped
2 tablespoons extra-virgin olive oil
1 teaspoon ground cumin
1 tablespoon kosher salt
1 1/2 lb skirt steak
1 bunch green onions, roots removed
2 large jalapeño peppers, halved lengthwise, seeds removed
1 lemon, for juice
1/2 cup + 1 tablespoon extra-virgin olive oil
3 tablespoons fresh chives, thinly sliced
6 cloves garlic, finely chopped
1 shallot, finely chopped
1/2 cup cilantro, coarsely chopped
1/2 cup Italian parsley, coarsely chopped
1 tablespoon fresh oregano, coarsely chopped
1 teaspoon kosher salt
2 tablespoons champagne vinegar
Directions1. Prepare steak. Add to zip-top bag: oregano, chives, parsley, oil, cumin, salt, and steak; seal bag and knead to coat. Set aside at room temperature.
2. Heat grill on medium high. Coat green onions and jalapeños with 1 tablespoon oil. Grill peppers and green onions 3–4 minutes on each side or until charred and tender; let cool and chop both. Squeeze lemon for juice (2 tablespoons).
3. Combine in medium bowl: onions, jalapeño, oil, chives, lemon juice, garlic, shallot, cilantro, parsley, oregano, salt, and vinegar until blended. Set aside at room temperature.
4. Remove steak from bag (discard marinade) and arrange on grill. Grill 3–4 minutes on each side and until steaks are 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer steak to cutting board; let stand 5–10 minutes before slicing. Temperature will rise 5–10°F during this time. Serve steak with chimichurri.