• 2-3 lbs skirt steak

• 1 tablespoon coarse salt

• ½ teaspoon black pepper

For the Chimichurri:

• ¼ cup Iberia Organic Extra Virgin Olive Oil
• ¼ cup Iberia Red Cooking Wine
• 2 tablespoons Iberia Lemon Juice
• 1 tablespoon Iberia Minced Garlic
• 1 teaspoon Iberia Oregano
• ½ cup fresh parsley, finely chopped
• ½ teaspoon crushed red pepper flakes (optional)

For Serving:

• White rice

• Black beans

• Iberia Coconut Water (Tetra Pack)

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1. Season the skirt steak generously with coarse salt and black pepper. Let sit at room temperature for 20-30 minutes.

2. Heat a grill or skillet over medium-high heat. Sear the skirt steak for 3-4 minutes per side or until desired doneness (medium-rare recommended, about 130-135°F).

3. Rest for 10 minutes, then slice against the grain.

4. Combine parsley, Iberia Minced Garlic, Iberia Oregano, red pepper flakes, and a pinch of salt in a bowl. Stir in Iberia Extra Virgin Olive Oil, Iberia Red Cooking Wine, and Iberia Lemon Juice. Mix well and let sit for 10 minutes to develop flavor.

5. Serve sliced skirt steak topped with chimichurri. Plate with rice and beans on the side. Pair with chilled Iberia Coconut Water.