Skirt Steak with Chimichurri Sauce

  • Active Time 15m
  • Rating ****


The recipe makes enough chimichurri to last for another meal — it keeps in the refrigerator for 2 to 3 weeks. Instead of red wine vinegar, you can use white wine vinegar or lemon juice. Use any cut of grilled steak you'd like; my favorite is skirt steak. Chimichurri recipe from Seven Fires: Grilling the Argentine Way by Francis Mallman.


  • For the Chimichurri:
  • 1 cup packed fresh flat-leaf parsley leaves
  • 1 cup fresh oregano leaves
  • 4 cloves garlic, minced
  • 2 teaspoons crushed red pepper flakes
  • 1/4 cup red wine vinegar
  • 1/2 cup extra-virgin olive oil
  • Sea salt

  • For the Skirt Steak:
  • 2 pounds skirt steak, excess fat trimmed
  • Salt and freshly ground black pepper, to taste


To make the chimichurri, combine all of the ingredients together in a small bowl.

Preheat grill to high. Season the skirt steak on both sides with salt and pepper. Grill 2 to 3 minutes on each side over high heat. Lower heat to medium, cover and cook for an additional 2 minutes for medium-rare (If your skirt steak is 1/2-inch thick or less, skip this step.)

Let the steak rest for 5 minutes before slicing. Slice across the grain. Serve with Chimichurri Sauce.

For step-by-step photos, please see original recipe at Steamy Kitchen.

Recipe reprinted by permission of Steamy Kitchen. All rights reserved.

RecID 10766

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