2 cups cilantro
2 cups Italian parsley
2 cloves garlic (2 tsp minced garlic)
Juice of 3 limes
3Tbsp cooking sherry
1 Tbsp apple cider vinegar
1/2 cup olive oil, plus more for brushing the steak
salt/pepper to taste
2 lbs skirt steak
Preheat the grill.
Char the jalapenos on the stovetop with a gas burner or on a grill until the outsides are charred. Place them in a paper bag or a small bowl covered with a plate or towel and allow the skins to steam and loosen. Peel, stem, and seed the chilies.
In a food processor or blender, combine the jalapeños, cilantro, parsley, garlic, lime juice, sherry, apple cider vinegar, olive oil, and a pinch of salt and pepper. Pulse (or blend) until the mixture is a coarse puree. Taste and adjust for salt and blend again if needed.
Rub the steaks with olive oil and season very generously with salt and pepper. Grill until cooked to your eatin preference (medium well for our family)
Remove to a plate and allow to rest for at least 5 minutes.
Slice the steak across the grain with the knife at a 45 degree angle. Arrange on a serving plate and spoon some chimichurri over the steak. Serve with the extra sauce.