1 pound skirt steak
1 cup parsley, finely chopped
¼ cup mint, finely chopped
2 tablespoons oregano, finely chopped
3 garlic cloves, finely chopped
1 teaspoon crushed red pepper
1 tablespoon ground cumin
1 teaspoon cayenne pepper
2 teaspoons smoked paprika
1 teaspoon salt
¼ teaspoon black pepper
3/4 cup olive oil
3 tablespoons red wine vinegar
1. Combine the ingredients for the chimichurri in a bowl.
2. Cut the steak into 2 8-ounce portions and add to a resealable bag, along with ¼ cup of the chimichurri. Refrigerate for 2 hours, up to 24 hours. Remove from the refrigerator 30 minutes prior to cooking.
3. Preheat the Air Fryer to 400°F (3-5 minutes).
4. Pat steak dry with a paper towel. Add the steak to the cooking basket and cook for 8-10 minutes(400°F) for medium-rare. Garnish with 2 tablespoons of chimichurri on top.
Tip: The time will vary depending upon the size of the steak and done-ness you prefer.