Description
This grilled skirt steak with chimichurri is an effortless yet impressive meal that pairs a bold, fast-seared cut of beef with a bright, herby sauce. Quick enough for a weeknight but flavorful enough to wow guests, this is a go-to summer grilling recipe.
Ingredients
Scale
- 1 1/2 lbs skirt steak
- 1 tbsp kosher salt
- 1 tsp black pepper
- 1 cup chimichurri sauce
- 1 cup fresh parsley, finely chopped
- 1–2 tbsp fresh oregano, finely chopped (or 1 tsp dried)
- 3–4 garlic cloves, minced
- 1 small red chili or 1/2 tsp red pepper flakes
- 2 tbsp red wine vinegar or apple cider vinegar
- 1/2 cup extra virgin olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Mix all chimichurri ingredients in a bowl and let sit at room temperature for at least 10 minutes.
- Pat the steak dry and season both sides with salt and pepper. Let it come to room temperature.
- Preheat grill or grill pan to medium-high heat.
- Grill steak for 3–4 minutes per side until medium-rare.
- Remove steak and let rest for 5 minutes.
- Slice thinly against the grain.
- Arrange on a platter and spoon chimichurri sauce over the top before serving.
Notes
Letting the steak rest keeps it juicy. Chimichurri can be made ahead and tastes even better the next day. Leftovers are great in tacos, wraps, or salads.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Grill
- Cuisine: Argentinian
Nutrition
- Serving Size: 1 portion
- Calories: 510
- Sugar: 0g
- Sodium: 620mg
- Fat: 38g
- Saturated Fat: 7g
- Unsaturated Fat: 28g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 105mg