
Grilled Skirt Steaks with Parsley Oregano Sauce
['1 (1/2-pound) skirt steak, cut crosswise into 4 pieces', '1 cup coarsely chopped flat-leaf parsley', '2 large garlic cloves', '2 teaspoons dried oregano', '1/2 teaspoon dried hot red-pepper flakes', '1/4 cup fresh lime juice', '2/3 cup olive oil', 'Equipment: a large (2-burner) ridged grill pan (preferably cast-iron)']

Heat grill pan over medium-high heat until hot, then lightly oil. Pat steaks dry and sprinkle all over with 1 teaspoon salt and 1/4 teaspoon black pepper (total).
Grill steaks, turning over occasionally, 2 to 8 minutes total for medium-rare (depending on thickness of meat). Transfer to a platter and let stand 5 minutes.
While steaks are grilling, purée remaining ingredients with 3/4 teaspoon salt in a blender until smooth.
Serve steaks with sauce.
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