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Ingredients

• 1 cup lightly packed flat-leaf parsley
• 5 garlic cloves
• 1 jalapeo, seeded and roughly chopped
• 1/2 teaspoon crushed red pepper flakes
• Juice of 2 limes
• 1/3 cup red wine vinegar
• 1 cup plus 1 tablespoon extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 1 small red onion, thinly sliced
• 3 plum tomatoes, cut into small wedges
• 2 pounds skirt steak, cut into lengths short enough to fit into a skillet
• 4 sub-style sandwich rolls, split
• 4 ounces goat cheese, crumbled

Description

Rachael Ray Magazine