Grilled Skirt Steak
Tasty quick healthy steak for last minute dinner!
Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 8- 10 minutes

Rub for Steak
3 tablespoons Mazola® Corn Oil
1 tablespoon dark brown sugar
2 tablespoons chili powder
1-1/2 teaspoons ground cumin
1-1/2 teaspoons oregano, dried
1 teaspoon black pepper, ground
1 teaspoon sea salt
2 pounds skirt steak (or substitute hanger OR flat iron steak)

Chimichurri Sauce
1/2 cup Mazola® Corn Oil
4 cloves fresh garlic
1 cup loosely packed flat leaf parsley
1/4 cup loosely packed fresh cilantro
3 tablespoons red wine vinegar
1 teaspoon lightly crushed leaf oregano
1/2 teaspoon fresh lemon juice
1/4 teaspoon black fine grind pepper
1/2 teaspoon salt
For the Rub:

In a medium size bowl, add the dry rub ingredients mix well. Drizzle the corn oil over the entire flank steak, sprinkle with the dry rub mix.

Preheat grill and lightly brush with oil. Grill steak over medium-high heat for about 4  minutes per side, or to desired doneness.  Transfer meat to a cutting board; let rest while preparing the sauce.

Combine all sauce ingredients in blender or food processor.  Pulse until mixture is finely minced.  Slice steak across the grain and place on serving plate.  Drizzle with Chimichurri Sauce.