Skirt Steak Chimichurri
Skirt Steak Chimichurri: A Bold, Flavor-Packed Classic You’ll Make Again and Again
If you’re looking for a meal that feels special but doesn’t require hours in the kitchen, Skirt Steak Chimichurri is the perfect choice. This dish is all about contrast: rich, beefy steak paired with a bright, herbaceous sauce that cuts through the richness and brings everything to life. It’s a classic inspired by Argentine flavors, and once you try it, you’ll understand why it’s a favorite around the world.
Skirt steak is a long, thin cut known for its intense flavor. While it’s not the most tender steak on its own, cooking it quickly over high heat and slicing it against the grain transforms it into something incredibly satisfying. This makes it ideal for grilling or using a hot cast-iron skillet. The key is to keep it simple—salt, pepper, and high heat do most of the work.
What truly makes this dish shine is the chimichurri sauce. Made with fresh parsley, garlic, olive oil, and red wine vinegar, chimichurri is vibrant, zesty, and incredibly versatile. It’s not a heavy sauce; instead, it adds freshness and balance, enhancing the steak rather than overpowering it. Letting the sauce sit for a few minutes before serving allows the flavors to meld beautifully.
To prepare the steak, pat it dry and season generously with salt and black pepper. Heat your grill or pan until very hot, then cook the steak for just a few minutes per side. Skirt steak cooks quickly, and medium-rare is ideal for the best texture. Once cooked, let it rest briefly before slicing thinly against the grain—this step is essential for tenderness.
Serve the sliced steak with chimichurri spooned over the top or on the side. This dish pairs wonderfully with roasted potatoes, rice, grilled vegetables, or even tucked into warm tortillas for a steak sandwich or wrap.
Skirt Steak Chimichurri is proof that simple ingredients, treated well, can create something truly memorable. Whether you’re cooking for family, friends, or just yourself, this recipe delivers big flavor with minimal effort—and it’s sure to earn a permanent place in your recipe rotation.
Skirt Steak Chimichurri
Ingredients
Skirt Steak
- 2 Lbs Skirt steak
- 1/2 Cup Olive oil
- 1/4 Cup Worcestershire sauce
- 2 Tbsp Apple cider vinegar
- Pinch Cayenne pepper
- 1 Tsp Garlic powder
- 1 Tsp Paprika
- 1 Tsp Cumin
- 1 Tsp Onion powder
- 1 Tsp Salt
- 1/2 Tsp Black pepper
Chimichurri Sauce
- 1 Cup Parsley-flat leaf
- 1/2 Cup Olive oil
- 1/4 Cup Red wine vinegar
- 1 Tsp Honey
- 2 Tbsp Fresh oregano
- 2 Cloves Garlic-minced
- 1 Tsp Salt
- 1/2 Tsp Black pepper
- 1 Tsp Crushed red pepper flake
Instructions
Skirt Steak
- In a bowl combine all ingredients except the steak, stir to mix well.
- Pour marinade into a large ziploc bag. Add steak and remove as much air as you can.
- Marinate for at least 15 minutes unrefrigerated. If marinating longer up to 6 hours put in the fridge. Make sure to turn every couple hours,
Chimichurri Sauce
- Place all ingredients in a food processor or blender. Give short pulses until combined being careful to not blend too much. You want a chunky sauce.
Cooking
- Preheat your grill to medium, 400'. Clean and oil your grill grates.
- Grill for 4 to 6 minutes per side for medium.
- Place on a cutting board and let rest for 10 minutes.
- Slice across the grain.
- Serve with the chimichurri sauce.