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Grilled Skirt Steak with Chimichurri Recipe

Argentinian · Main course · 23 min total

A bold and flavorful grilled skirt steak served with a vibrant, herbaceous chimichurri sauce that cuts through the richness of the meat.

Ingredients

• 1.5 lbs skirt steak, trimmed
• 1 cup fresh flat-leaf parsley, finely chopped
• 1/2 cup fresh cilantro, finely chopped
• 3 cloves garlic, minced
• 1 shallot, minced
• 1/2 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• Salt and black pepper to taste

Instructions

1. Make the chimichurri: In a bowl, combine parsley, cilantro, garlic, shallot, olive oil, red wine vinegar, oregano, and red pepper flakes. Season with salt and pepper. Set aside.
2. Season the steak generously with salt and pepper on both sides. Let sit at room temperature for 20 minutes.
3. Preheat a grill or grill pan to high heat (about 450°F).
4. Grill the steak for 3-4 minutes per side for medium-rare, or until desired doneness. Let rest for 5 minutes.
5. Slice the steak against the grain into thin strips. Serve with chimichurri spooned over the top.

Tips

• Let the steak rest before slicing to retain juices.
• Chimichurri can be made up to a day ahead and refrigerated; bring to room temperature before serving.
• Skirt steak is best cooked to medium-rare; overcooking can make it tough.

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