Grilled Skirt Steak with Chimichurri Sauce, Grilled Tomatoes and Citrus Salad

2 pounds skirt steak

2 large tomatoes

Extra virgin olive oil

Salt

Cracked black pepper

Fresh thyme for garnish

Chimichurri sauce

1 cup olive oil

15 cloves fresh garlic, minced

1 teaspoon fresh thyme

1 cup fresh parsley, minced (flat leaf is best)

Salt and pepper to taste

Citrus vinaigrette

1 cup olive oil

1 teaspoon grapefruit peel, grated

1 grapefruit, peeled and pith removed

1 teaspoon orange peel, grated

1 orange, peeled and pith removed

2 tablespoons of balsamic vinegar

½ cup honey

Salt and pepper to taste

Seasonal mixed greens

Prepare the chimichurri sauce by combining all ingredients in a bowl. The sauce may be used right away or stored in the refrigerator for up to one week.

To make the vinaigrette, place all ingredients in a food processor except the olive oil and a few sections of the grapefruit and orange, purȩe. Slowly add the olive oil and blend until the mixture is emulsified, season with salt and pepper. Garnish mixed greens with remaining sections of grapefruit and orange.

Set grill on high. Drizzle skirt steaks with olive oil and season with salt and pepper. Cook meat on high until caramelized on both sides and then lower heat and cook to desired temperature.

Cut tomatoes into four slices each, drizzle with olive oil and season with salt and pepper. Grill tomatoes for two minutes per side. Garnish with fresh thyme.

Serve steak with chimichurri sauce, grilled tomatoes and citrus salad.

Serves four.

Chef Ezequiel "Zee" Otero, Artistic Cuisine, Palatine