- Add the olive oil, yuzu ponzu, white wine vinegar, minced garlic, dried oregano and the red pepper flakes to the chopped parsley and mix.
- Cook the skirt steak to your desire.
- After resting the cooked steak, plate it by spreading the salad mix on a platter or plate and placing the sliced steak on top of the salad mix.
- Drizzle the Chimichurri sauce on the meat before serving.