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

Sign Up for Newsletters Here

Delicious recipes, easy meal ideas and holiday inspiration delivered straight to your inbox.