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.
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.)
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.
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.
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.
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.
Wine: Malbec or Cabernet Sauvignon (bold and tannic)
Beer: Dry lager or amber ale
Non-alcoholic: Sparkling water with lime or iced mate tea
4 servings