1poundskirt steak, (flap steak or flank steak can be susbtituted)
Chimichurri:
1bunchflat leaf parsley, (about 1 1/2 cups)
3/4cupolive oil
1/4cupred wine vinegar
8clovesminced garlic, (you can buy this in a squeeze bottle or jar to make it easy)
3tablespoonslemon juice
1 tablespoondiced red onion
1teaspoondried oregano
1/2teaspoon kosher salt
1/4teaspoon ground pepper
8cups tortilla chips
1 1/2cupsshredded mozzarella cheese
1/2cupcrumbled cojita cheese, feta cheese can be substituted
Instructions
Preheat oven to 475°F.
In a food processor, chop parsley, olive oil, vinegar, garlic, lemon juice, red onion, oregano, salt, and pepper until herbs are finely chopped but not pureed. You can do this step by hand if you do not have a food processor. Just make sure you finely chop the herbs as well as you can.
Rub half of the chimichurri sauce on the skirt steak reserving the rest of the sauce. Salt and pepper the steak well. Grill the steak for 4-5 minutes per side. Remove from the grill and slice thinly.
While steak is grilling spread chips evenly on a rimmed baking sheet or a shallow dish. Add mozzarella and cojita cheese and bake in the upper third of the oven for 6-7 minutes or until cheese is melted.
Remove from oven and top with steak and remaining chimichurri sauce. You might not need all of the sauce.