• 2 skirt steaks (1 pound each), trimmed of all silver skin
• 1 tsp. kosher salt
• 1/2 tsp. freshly ground pepper
• 2 chimichurris (traditional and red)

Preheat a gas grill or a ridged grill pan to medium-high heat or prepare a fire in a charcoal grill, letting the coals burn until covered with white ash.

Season steaks with salt and pepper. Grill for 4 minutes on each side for medium-rare; 5 1/2 to 6 minutes for medium. Let rest 10 minutes before slicing thinly. Serve with chimichurri sauces.

Adapted from Michy's restaurant and Cuisine à Latina, by Michelle Bernstein. Copyright © 2008 (with permission from Houghton Mifflin).