A bold and vibrant dish from Argentina, this skirt steak is marinated and grilled to perfection, then topped with a zesty chimichurri sauce made from fresh herbs, garlic, vinegar, and olive oil. It’s rustic, flavorful, and surprisingly easy — ideal for cookouts or weeknight dinners.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsCook Time 15 minsTotal Time 30 minsFor the Chimichurri Sauce
1 cup fresh flat-leaf parsley (packed)
¼ cup fresh oregano leaves (or 1 tbsp dried oregano)
4 cloves garlic
½ tsp red pepper flakes (adjust to taste)
2 tbsp red wine vinegar
½ cup extra virgin olive oil
Salt and freshly ground black pepper, to taste
Juice of ½ lemon (optional for brightness)
For the Skirt Steak
2 lbs skirt steak, trimmed
Salt and freshly ground black pepper
2 tbsp olive oil (for grilling or pan-searing)
Make the Chimichurri
1
In a food processor, combine parsley, oregano, garlic, and red pepper flakes. Pulse a few times to chop.
Add red wine vinegar and lemon juice (if using).
While pulsing, slowly drizzle in the olive oil until a coarse sauce forms.
Season with salt and pepper to taste.
Set aside at room temperature. (It improves with time—make it at least 30 minutes ahead, or refrigerate for up to 2 days.)
Prep the Steak
2
Pat the steak dry and season generously with salt and pepper on both sides.
Rub a few tablespoons of chimichurri over the steak to marinate.
Cover and refrigerate for at least 1 hour, up to 8 hours.
Bring steak to room temperature 30 minutes before cooking.
Cook the Steak
3 Grilling Method:
Preheat grill to high heat.
Brush grill grates with oil.
Grill steak for 3–5 minutes per side (depending on thickness), for medium-rare to medium.
Rest for 5–10 minutes before slicing.
Stovetop Method:
Heat a cast iron skillet or grill pan over high heat.
Add oil and sear the steak 3–4 minutes per side.
Let rest before slicing.
Serve
4
Slice steak thinly against the grain for maximum tenderness.
Spoon generous amounts of chimichurri over the top.
Serve with grilled vegetables, roasted potatoes, or a simple salad.
Variations
5
Cut Substitutes : Try flank steak or hanger steak if skirt steak isn’t available.
Spicy Chimichurri : Add a fresh chili or more red pepper flakes.
Smoky Touch : Add a dash of smoked paprika to the chimichurri.
Pairing Suggestions
6
Wine : Malbec or Cabernet Sauvignon (bold and tannic)
Beer : Dry lager or amber ale
Non-alcoholic : Sparkling water with lime or iced mate tea
Ingredients For the Chimichurri Sauce
1 cup fresh flat-leaf parsley (packed)
¼ cup fresh oregano leaves (or 1 tbsp dried oregano)
4 cloves garlic
½ tsp red pepper flakes (adjust to taste)
2 tbsp red wine vinegar
½ cup extra virgin olive oil
Salt and freshly ground black pepper, to taste
Juice of ½ lemon (optional for brightness)
For the Skirt Steak
2 lbs skirt steak, trimmed
Salt and freshly ground black pepper
2 tbsp olive oil (for grilling or pan-searing)
Directions Make the Chimichurri
1
In a food processor, combine parsley, oregano, garlic, and red pepper flakes. Pulse a few times to chop.
Add red wine vinegar and lemon juice (if using).
While pulsing, slowly drizzle in the olive oil until a coarse sauce forms.
Season with salt and pepper to taste.
Set aside at room temperature. (It improves with time—make it at least 30 minutes ahead, or refrigerate for up to 2 days.)
Prep the Steak
2
Pat the steak dry and season generously with salt and pepper on both sides.
Rub a few tablespoons of chimichurri over the steak to marinate.
Cover and refrigerate for at least 1 hour, up to 8 hours.
Bring steak to room temperature 30 minutes before cooking.
Cook the Steak
3 Grilling Method:
Preheat grill to high heat.
Brush grill grates with oil.
Grill steak for 3–5 minutes per side (depending on thickness), for medium-rare to medium.
Rest for 5–10 minutes before slicing.
Stovetop Method:
Heat a cast iron skillet or grill pan over high heat.
Add oil and sear the steak 3–4 minutes per side.
Let rest before slicing.
Serve
4
Slice steak thinly against the grain for maximum tenderness.
Spoon generous amounts of chimichurri over the top.
Serve with grilled vegetables, roasted potatoes, or a simple salad.
Variations
5
Cut Substitutes : Try flank steak or hanger steak if skirt steak isn’t available.
Spicy Chimichurri : Add a fresh chili or more red pepper flakes.
Smoky Touch : Add a dash of smoked paprika to the chimichurri.
Pairing Suggestions
6
Wine : Malbec or Cabernet Sauvignon (bold and tannic)
Beer : Dry lager or amber ale
Non-alcoholic : Sparkling water with lime or iced mate tea
Argentinian Chimichurri Skirt Steak
