Grilled Skirt Steak with Chimichurri Sauce

This is a great Argentinean marinade or sauce.
Use it on really good grilled meats,
such as T-bone, porterhouse or skirt steak.
The sauce is best if used immediately,
but will keep in the refrigerator for days.

Ingredients:
1 bunch fresh parsley, chopped
8 cloves garlic, minced
3/4 cup olive oil
1/4 cup sherry wine vinegar
3 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cayenne pepper

Directions::
In a blender or food processor, combine all ingredients.
Pulse to mix well, but do not puree.
Grilling skirt steak:
Place steak directly over heat source.
Grill for four minutes, then turn and grill
for four minutes on the other side for rare, longer for medium.