Zesty Chimichurri Skirt Steak

1. Prepare the Marinade

In a small bowl, combine 60 milliliters of soy sauce, 120 milliliters of olive oil, 30 milliliters of freshly squeezed lime juice, and 30 milliliters of apple cider vinegar.

2. Marinate the Steak

Place the 453.6 grams of skirt steak into a large zip-top bag and pour the marinade over it. Seal the bag, ensuring the steak is well-coated, and let it marinate in the refrigerator for at least all day, ideally overnight.

3. Prepare the Steak for Cooking

Remove the steak from the marinade and pat it dry with a paper towel. Season both sides generously with pink salt and freshly ground black pepper.

4. Sear the Steak

Heat 28.35 grams of ghee in a large skillet over high heat. Once the ghee is hot and shimmering, add the steak. Sear it for about 4 minutes on each side until it develops a brown crust.

5. Rest and Slice the Steak

Let the steak rest on a chopping board for at least 5 minutes. Then slice the steak against the grain into thin strips.

6. Serve the Steak

Serve the steak on plates, topping it with 60 milliliters of chimichurri sauce.