Grilled Skirt Steak with Fregola Salad

1. Chimichurri

In a food processor, combine the ground black pepper, Fresno pepper, cilantro, kosher salt, fresh oregano, extra virgin olive oil, peeled garlic, Italian parsley, and red wine vinegar. Blend until smooth. Set aside.

2. Steak Marinade

In a bowl, mix ground black pepper, crushed red pepper, kosher salt, fresh thyme, peeled garlic, and Italian parsley. Rub the mixture onto the skirt steak and let it marinate for at least 30 minutes. Preheat the grill to medium-high heat. Grill the marinated skirt steak for 3-4 minutes on each side or until desired doneness. Let the steak rest for 5 minutes before slicing.

3. Fregola Summer Salad

Cook the fregola sarda pasta according to the package instructions. Drain and set aside. In a large bowl, mix fresh thyme, kosher salt, red onion, ground black pepper, balsamic vinegar, extra virgin olive oil, cooked fregola, water, fresh basil, cherry tomatoes, blended oil, baby arugula, and Italian parsley. Toss until well combined.

4. Assembly

Slice the grilled skirt steak thinly against the grain. Serve with a generous drizzle of chimichurri sauce and a side of fregola summer salad.