1Slice a medium to large size onion into thin rings and use half to layer the bottom of a tupperware for marinating.
2Slice a medium to large size onion into thin rings and use half to layer the bottom of a tupperware for marinating.
3Slice a medium to large size onion into thin rings and use half to layer the bottom of a tupperware for marinating.
4Slice outside skirt steaks in half to a manageable size.
5Slice outside skirt steaks in half to a manageable size.
6Slice outside skirt steaks in half to a manageable size.
7Generously season one side of the steak with salt, fresh ground pepper, oregano, and minced garlic.
8Generously season one side of the steak with salt, fresh ground pepper, oregano, and minced garlic.
9Generously season one side of the steak with salt, fresh ground pepper, oregano, and minced garlic.
10Squeeze lime juice over the seasoned side of the steak.
11Squeeze lime juice over the seasoned side of the steak.
12Squeeze lime juice over the seasoned side of the steak.
13Flip the seasoned steak slices onto the onion layer in the tupperware, seasoned side down.
14Flip the seasoned steak slices onto the onion layer in the tupperware, seasoned side down.
15Flip the seasoned steak slices onto the onion layer in the tupperware, seasoned side down.
16Repeat the seasoning process (salt, pepper, oregano, minced garlic, lime juice) on the other side of the steaks.
17Repeat the seasoning process (salt, pepper, oregano, minced garlic, lime juice) on the other side of the steaks.
18Repeat the seasoning process (salt, pepper, oregano, minced garlic, lime juice) on the other side of the steaks.
19Layer the remaining half of the sliced onions on top of the seasoned steaks.
20Layer the remaining half of the sliced onions on top of the seasoned steaks.
21Layer the remaining half of the sliced onions on top of the seasoned steaks.
22Cover the tupperware and refrigerate the steak to marinate for at least four hours.
23Cover the tupperware and refrigerate the steak to marinate for at least four hours.
24Cover the tupperware and refrigerate the steak to marinate for at least four hours.
25Wash and finely chop two bunches of fresh flat leaf parsley, removing the stems.
26Wash and finely chop two bunches of fresh flat leaf parsley, removing the stems.
27Wash and finely chop two bunches of fresh flat leaf parsley, removing the stems.
28Add two tablespoons of dried oregano, one tablespoon of chopped garlic, two tablespoons of red wine vinegar, one teaspoon of salt, one teaspoon of crushed red pepper, and half a cup of extra virgin olive oil to the chopped parsley.
29Add two tablespoons of dried oregano, one tablespoon of chopped garlic, two tablespoons of red wine vinegar, one teaspoon of salt, one teaspoon of crushed red pepper, and half a cup of extra virgin olive oil to the chopped parsley.
30Add two tablespoons of dried oregano, one tablespoon of chopped garlic, two tablespoons of red wine vinegar, one teaspoon of salt, one teaspoon of crushed red pepper, and half a cup of extra virgin olive oil to the chopped parsley.
31Mix the chimichurri ingredients well.
32Mix the chimichurri ingredients well.
33Mix the chimichurri ingredients well.
34If desired, blend the chimichurri with a stick blender to achieve a paste-like texture.
35If desired, blend the chimichurri with a stick blender to achieve a paste-like texture.
36If desired, blend the chimichurri with a stick blender to achieve a paste-like texture.
37Crank up the Blackstone griddle to a medium-high to high heat.
38Crank up the Blackstone griddle to a medium-high to high heat.
39Crank up the Blackstone griddle to a medium-high to high heat.
40Add a little oil to the hot griddle.
41Add a little oil to the hot griddle.
42Add a little oil to the hot griddle.
43Place the marinated skirt steaks on the griddle and let them sizzle for three to four minutes.
44Place the marinated skirt steaks on the griddle and let them sizzle for three to four minutes.
45Place the marinated skirt steaks on the griddle and let them sizzle for three to four minutes.
46Flip the steaks and cook for another three and a half to four minutes until they reach a medium-rare temperature (130-135 degrees Fahrenheit).
47Flip the steaks and cook for another three and a half to four minutes until they reach a medium-rare temperature (130-135 degrees Fahrenheit).
48Flip the steaks and cook for another three and a half to four minutes until they reach a medium-rare temperature (130-135 degrees Fahrenheit).
49Remove the steaks from the griddle.
50Remove the steaks from the griddle.
51Remove the steaks from the griddle.
52Cut the cooked skirt steak against the grain before serving with the homemade chimichurri.
53Cut the cooked skirt steak against the grain before serving with the homemade chimichurri.
54Cut the cooked skirt steak against the grain before serving with the homemade chimichurri.