Description
Juicy, zesty, and flame-kissed, this grilled skirt steak topped with vibrant chimichurri sauce is your new go-to weeknight dinner—ready in under 30 minutes.
Ingredients
Scale
- 1 lb. skirt steak (or flank steak)
- 1–2 tablespoons olive oil
- Kosher salt
- Black pepper
- 1 cup fresh cilantro, chopped
- ½ cup fresh flat-leaf parsley, chopped
- ¼ cup fresh oregano, chopped (or 1½ tablespoons dried)
- 2 garlic cloves, minced
- ¼ cup red wine vinegar
- ¾ teaspoon red pepper flakes
- Juice of 1 lime
- ½ cup olive oil
- Salt & pepper, to taste
Instructions
- In a food processor (or by hand), combine cilantro, parsley, oregano, garlic, red wine vinegar, lime juice, red pepper flakes, salt, and pepper. Pulse to chop. Slowly add olive oil while pulsing until blended. Chill for 20 minutes.
- Pat the skirt steak dry and brush both sides with olive oil. Season generously with salt and pepper.
- Preheat your grill to medium-high. Grill steak for 3–4 minutes per side (5 minutes per side for flank steak) or until it reaches 130°F for medium-rare.
- Let steak rest for 5 minutes off the heat.
- Slice thinly against the grain and spoon chimichurri generously over the top. Serve immediately.
Notes
Slice the steak against the grain for tenderness. Chimichurri improves after sitting—feel free to make it ahead! Great in tacos, wraps, or salads the next day.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilled
- Cuisine: Argentinian
Nutrition
- Serving Size: 1 portion
- Calories: 390
- Sugar: 1g
- Sodium: 520mg
- Fat: 30g
- Saturated Fat: 6g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 75mg