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1/4 cup extra virgin olive oil, plus more for greasing
3 cloves of garlic, grated
1 tablespoon kosher salt, divided
1/2 teaspoon black pepper
1/2 teaspoon onion powder
2 skirt steaks (about 1 1/4 pounds each)
Sea salt flakes, to decorate
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Directions
Make the Mustard Green Chimichurri
Combine the mustard greens, cilantro, shallot, and garlic in a food processor. Process until mixture is finely chopped and well combined, about 30 seconds, stopping to scrape down sides of bowl as needed. Add the oil, chili, and lime zest and process until smooth, about 5 seconds.
Transfer mixture to a medium bowl. Add the vinegar, salt and black pepper. Cover and refrigerate until ready to serve.
Grill the skirt steak
Mix the oil, grated garlic, 1 teaspoon kosher salt, black pepper, and onion powder in a large bowl. Place skirt steaks in a bowl and rub with oil mixture to coat evenly. Cover and refrigerate for at least 2 hours or up to overnight.
Preheat a grill to 500°F or heat a large skillet over high heat. While grill preheats, let steaks rest at room temperature for 15 minutes; season fillets with remaining 2 teaspoons kosher salt. Place steaks on lightly greased racks and cook until grill marks form, 3 to 4 minutes. Flip and cook until second side has grill marks and steak is cooked to desired doneness, 3 to 4 minutes. Transfer fillets to a cutting board and let rest for 10 minutes. Cut the fillets diagonally against the grain into thin slices. Garnish with flaked sea salt and serve with chimichurri.
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