Chimichurri Skirt Steak with Grilled Asparagus Recipe

Combine the 1 cup flat leaf parsley, 1/4 cup mint leaves, 1/4 cup oregano leaves, 1/2 teaspoon chili pepper flakes, 3 tablespoons lemon juice, 2 tablespoons red wine vinegar, and 2 tablespoons shallot in a food processor. Add 3 to 5 garlic cloves and pulse until everything is well chopped. With the food processor running, slowly drizzle in the 1/4 cup olive oil until the sauce is blended. Set aside half of the chimichurri to serve later.

Season the 2 skirt steaks generously on both sides with 4 servings kosher salt and 4 servings freshly cracked pepper. Spoon the remaining chimichurri over the steaks and let them marinate for at least 30 minutes, or even overnight if you're prepping ahead. Preheat your grill to 350 to 400 F. In a resealable plastic bag, add the 1 pound asparagus with 1/4 cup olive oil, 4 garlic cloves, 4 servings kosher salt, and 1 teaspoon pepper. Shake the bag to coat the asparagus evenly, then transfer them to a grill basket.