INGREDIENTS
Meat Seasoning
Makes about 1/4 cup
- 2 tablespoons freshly ground black pepper
- 1 tablespoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon granulated onion powder
- 1/2 teaspoon granulated garlic powder
- 1/4 teaspoon ground cumin
For the steaks
- 1/4 cup canola oil
- 1/4 cup Meat Seasoning*
- 2 tablespoons garlic, chopped
- 2 tablespoons lemon juice, fresh
- 1.25kg flank/skirt steak, trimmed
For the Chimichurri:
- 1 large pack parsley (60-100 gr)
- Basil 30-50 gr
- Large Bell pepper
- 5 radishes
- 5 garlic cloves
- Olive oil
- Salt
- Pecans/ walnuts
DIRECTIONS
Seasoning prep:
In a small bowl, stir together the pepper, salt, cinnamon, paprika, thyme, onion powder, garlic powder, and cumin. Store the seasoning in a lidded glass container or zipped plastic bag in a cool, dark place for up to 1 month
Steaks prep:
In a small bowl, mix together the oil, seasoning, garlic, and lemon juice. Rub the mixture on both sides of the meat, making sure to work it into the meat. Let the meat marinate at room temperature for at least 30 minutes
Grill the steak for 3 to 5 minutes on each side, until done to the degree of doneness you prefer. Let the skirt steaks rest for 5 minutes before slicing to serve.
Chimichurri prep:
On a large chopping board (wood) that is going to be used to serve the meat, thinly cut (shred) all ingredients and add salt and olive oil
Serving:
Cut the meat on top of the chimichurri to thin slices against the grain.
Food for the (Gluten Intolerant) Soul 
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