Grilled Skirt Steak with Chunky Chimichurri

INGREDIENTS
2 cups chopped fresh parsley
1 tbsp. fresh chopped oregano
3 gloves garlic, minced
1/2 medium onion, finely chopped
2 tbsp, crushed red pepper flakes
1/4 cup olive oil
1/4 cup lemon juice
4 lbs. skirt steak
1 tbsp. garlic pepper
DIRECTIONS
1. Preheat grill to medium-high heat (350-400 deg. F).
2. For the chimichurri, in medium bowl combine parley through garlic. Press mixture with back of spoon to blend flavors. Add onion and red pepper, whisk in oil and lemon juice. Set aside.
3. Season steak with garlic pepper, grill over direct heat 4 to 5 minutes per side for medium-rare. Transfer to cutting board; let stand 5 minutes.
4. Thinly slice steak across grain. Serve immediately, topped with Chimichurri.