2 Skirt steaks seasoned with a sprinkle of salt and pepper
1/2 lb of Asparagus
Tsp Extra Virgin Olive Oil
Extra sprinkle of salt and pepper for the asparagus
A bunch of cilantro leaves
A small red onion cut in small pieces
Salt and pepper to taste
A pinch of oregano
3 or 4 cloves of garlic
2 Tb of extra virgin olive oil
Tsp of white wine vinegar (or you can use regular distilled vinegar)
Blend all the ingredients until smooth, taste in case you need a bit more salt, pepper etc.
Heat the stove top grill pan on medium-high and spray the oil.
Season the asparagus with a sprinkle of salt/pepper and olive oil.
Place the asparagus and cook for about 2 to 3 minutes per side, or until tender and put aside.
Spray a bit more oil and cook the skirt steaks for about 5 minutes on each side. ( Or longer if you prefer you meat well done).
Serve meat and asparagus with a fair amount of chimichurri sauce on top and enjoy with a glass of red wine.