- 1 cup packed flat leaf parsley leaves
- 3-4 cloves garlic
- 2 tablespoons fresh oregano or 2 teaspoons dried
- 1/2 cup olive oil
- 2 tablespoons white or red wine vinegar
- salt and freshly ground black pepper
- 1kg (ish) skirt steak
Place the parsley, garlic and oregano in the bowl of a food processor and pulse until finely chopped. With the motor running pour in the oil and then the vinegar.
Place the meat on a chopping board and using a mallet or rolling pin briefly pound the meat to give a uniform thickness and also to help tenderise it. Make sure you are not over zealous as you don't want to flatten it completely! The meat should be about 2cm thick. Then, using a sharp knife score the meat lightly in a criss cross pattern.
Rub the marinade into the meat and then place in a covered dish and refrigerate for at least 4 hours but longer if you have time.
Heat a hot plate, griddle pan or barbecue until super hot. Lift the meat from the marinade and cook for 3 minutes each side (for medium rare steak), longer if you like. Season the meat with salt and pepper while it is cooking.
Allow to rest, covered in a warm place, for 10 minutes before slicing into strips.
Make sure you cut the meat against the grain. This will ensure you have short muscle fibres and lovely tender steak, (By slicing with the grain you could be chewing all night.)