Pan-seared outside skirt steak with chimichurri

Cut the outside skirt steak into pieces as wide as the pan, grouping pieces of like thickness.

Trim off any thick, rubber-band-like membrane of connective tissue; leave the fat and any thin membrane.

Season with pepper and a little salt; use little oil. Heat a cast iron pan quite hot (medium-high on a powerful stove).

Put the thicker pieces in first along the cooler edge of the pan and the thinnest in the hot center; flip every 30 seconds or so as the crust builds.

Pull the thin piece early, allowing for carryover cooking; cook the thicker pieces to medium or medium-well, until plenty of pink juice pushes up, so the fat renders.

Rest a few minutes, cut in half with the grain, then slice very thin against the grain.

For chimichurri, peel the garlic and chop it fine with parsley and cilantro by hand; add dried red chili, a pinch of salt and a little pepper.

Add just enough olive oil to make a sauce and a touch of acid; add more oil if too salty. Let it sit a few hours or overnight for the flavors to merge, and spoon a little over the steak.