• 2 4-oz skirt steaks

For the Chimichurri Sauce

• 4 bunches flat leaf parsley, washed
• ½ cup loosely-packed oregano leaves
• ½ cup rough-chopped garlic chives
• 2 cloves garlic
• 1½ tsp salt
• ½ tsp chile flakes
• 2 tbsp red wine vinegar
• juice of 1 lemon
• ½ cup extra virgin olive oil

For the Muffaletta Style Olive Salad

• 1 cup stuffed olives
• 2 each peeled garlic cloves, minced
• 1pablano chile, ribs and seeds removed, minced
• 3 each scallions, sliced thin
• 2 sprigs fresh oregano, minced
• 2 tbsp minced parsley
• ¼ cup extra virgin olive oil
• 1 tbsp red wine vinegar
• ½ tsp ground black pepper

For the Salad

• ½ lb baby arugula or 2 bunches arugula
• ½ lb queso fresco, farmer’s cheese or feta
• 2 each 10” flour tortillas, cut into strips and dry toasted in oven
• ½ cup olive salad (above)
• ¼ cup chimichurri (above)

Make the Chimichurri

1. Trim and discard the mostly leafless stem ends of the parsley, and rough-chop the remainder
2. Add oil to a blender bowl and start blender
3. Add remaining ingredients, bit by bit, until well incorporated, using additional oil as necessary

Prepare the Muffaletta Style Olive Salad

1. Combine all olive salad ingredients and allow to rest overnight

Assemble

1. Just before serving, toss arugula, queso fresco, tortillas and combine with Olive Salad and Chimichurri
2. Serve with grilled skirt steaks