Chimichurri Skirt Steak with Grilled Asparagus

1. In a food processor, combine parsley, cilantro (if using), garlic, red pepper flakes, salt, and black pepper. Pulse until finely chopped. | 2. With the food processor running, slowly drizzle in 1/2 cup of olive oil until well blended. | 3. Reserve half of the chimichurri sauce to serve on the side. Set aside.

1. Season the skirt steaks generously with salt and pepper on both sides. | 2. Spoon the remaining chimichurri sauce over the steaks, ensuring they are well coated. Let the steaks marinate for at least 30 minutes, or up to overnight in the refrigerator for more flavor.

Preheat your grill to medium-high heat (350 to 400°F).

In a resealable plastic bag, combine asparagus, 1 tablespoon of olive oil, minced garlic, salt, and pepper. Seal the bag and shake until the asparagus is evenly coated.

1. Place the marinated asparagus in a grill basket. | 2. Once the grill is hot, place the skirt steak and the grill basket of asparagus directly over the heat. | 3. Gently toss the asparagus occasionally for even grilling. After 10 minutes, baste with any remaining garlic and oil mixture.

Grill the skirt steak for about 5 to 8 minutes per side, or until it reaches your desired level of doneness.

1. Remove the steak from the grill and let it rest for 10 minutes before slicing it against the grain into long strips. | 2. Spoon the reserved chimichurri sauce over the sliced steak and serve alongside the grilled asparagus.