Chimichurri Grilled Skirt Steak
Smoky grilled skirt steak sliced thin and topped with a tangy, herb-packed chimichurri.
Dietary
Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover
Allergens
Red meat
This Argentine-inspired dish pairs quick-cooking skirt steak with a bright, garlicky chimichurri made from fresh parsley and oregano. The steak gets a hard sear over high heat for a charred crust while staying tender inside, and the vinegary sauce cuts through the richness. It's a fast weeknight option that still feels special enough for a backyard cookout.
Ingredients
- 1 1/2 pounds skirt steak
- 2 tablespoons olive oil, for the steak
- 1 teaspoon kosher salt, for the steak
- 1/2 teaspoon black pepper, freshly ground
- 1 cup fresh parsley leaves, finely chopped
- 2 tablespoons fresh oregano leaves, finely chopped
- 4 garlic cloves, minced
- 1 small shallot, minced
- 2/3 cup olive oil, for the chimichurri
- 3 tablespoons red wine vinegar
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon kosher salt, for the chimichurri
Method
-
Remove the skirt steak from the refrigerator and let it sit at room temperature for 20 minutes to ensure even cooking.
-
In a medium bowl, combine the parsley, oregano, garlic, and shallot. Stir in the 2/3 cup olive oil, red wine vinegar, red pepper flakes, and 1/2 teaspoon salt. Let the chimichurri sit at room temperature while the steak cooks.
-
Pat the steak dry with paper towels, then rub both sides with 2 tablespoons olive oil, 1 teaspoon salt, and the black pepper.
-
Preheat a grill or grill pan to high heat, about 450°F to 500°F.
-
Grill the steak for 3 to 4 minutes per side for medium-rare, until a deep char forms and the internal temperature reaches 130°F to 135°F.
-
Transfer the steak to a cutting board and let it rest for 5 to 10 minutes before slicing.
-
Slice the steak thinly against the grain and arrange on a platter.
-
Spoon the chimichurri generously over the sliced steak and serve immediately with any extra sauce on the side.
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Chimichurri Grilled Skirt Steak
This Argentine-inspired dish pairs quick-cooking skirt steak with a bright, garlicky chimichurri made from fresh parsley and oregano. The steak gets a hard sear over high heat for a charred crust while staying tender inside, and the vinegary sauce cuts through the richness. It's a fast weeknight option that still feels special enough for a backyard cookout.
50 min 4 servings 468 cal
Ingredients
- 1 1/2 pounds skirt steak
- 2 tablespoons olive oil, for the steak
- 1 teaspoon kosher salt, for the steak
- 1/2 teaspoon black pepper, freshly ground
- 1 cup fresh parsley leaves, finely chopped
- 2 tablespoons fresh oregano leaves, finely chopped
- 4 garlic cloves, minced
- 1 small shallot, minced
- 2/3 cup olive oil, for the chimichurri
- 3 tablespoons red wine vinegar
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon kosher salt, for the chimichurri
Method
- 1
Remove the skirt steak from the refrigerator and let it sit at room temperature for 20 minutes to ensure even cooking.
- 2
In a medium bowl, combine the parsley, oregano, garlic, and shallot. Stir in the 2/3 cup olive oil, red wine vinegar, red pepper flakes, and 1/2 teaspoon salt. Let the chimichurri sit at room temperature while the steak cooks.
- 3
Pat the steak dry with paper towels, then rub both sides with 2 tablespoons olive oil, 1 teaspoon salt, and the black pepper.
- 4
Preheat a grill or grill pan to high heat, about 450°F to 500°F.
- 5
Grill the steak for 3 to 4 minutes per side for medium-rare, until a deep char forms and the internal temperature reaches 130°F to 135°F.
- 6
Transfer the steak to a cutting board and let it rest for 5 to 10 minutes before slicing.
- 7
Slice the steak thinly against the grain and arrange on a platter.
- 8
Spoon the chimichurri generously over the sliced steak and serve immediately with any extra sauce on the side.
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