Serves 6 • Prep Time 20 minutes • Cook Time 5 to 6 minutes

Compared to rib-eye or strip steaks, skirt steaks pack a lot of flavor for less money. Get the kids help make the sauce and they’ll be more likely to give their creation a taste test.

1 small garlic clove, peeled
1 cup fresh parsley, lightly packed
3 cup cilantro leaves, lightly packed
1 cup olive oil
1 cup red wine vinegar
grated zest of 1 lemon
1 teaspoon red pepper flakes (optional)
1 teaspoon kosher salt, plus more for steak
2 pounds skirt steak, fat trimmed
1 tablespoon vegetable oil (as needed)

1 Put garlic in a food processor and let kids press pulse until finely chopped (you may need to scrape the sides of the bowl). Add parsley and cilantro and let kids press pulse again until roughly chopped. Remove blade from the processor, then let kids scrape mixture into a bowl. Kids can whisk in olive oil, vinegar, lemon zest, red pepper flakes (if using) and salt. Use immediately or cover and refrigerate.

2 heat a grill or large heavy skillet (preferably cast iron) over medium-high heat until very hot. Season steaks with salt and place on the grill. If using a skillet, add vegetable oil before cooking (you may need to cook in batches). Cook one side until golden brown, about 3 minutes. Turn and cook 2 to 3 minutes more. Let steaks rest 10 minutes covered with aluminum foil. Serve with chimichurri sauce.

Make-Ahead Tip: Prepare the chimichurri sauce up to two days in advance; then all you have to do is cook the steaks when you come home from work. Add steamed asparagus for a no-brainer weeknight meal.