Chimichurri Grilled Skirt Steak

Chimichurri Grilled Skirt Steak—a dish that embodies the savory and vibrant flavors of Argentinian cuisine. Picture succulent skirt steak, expertly grilled to perfection and adorned with the zesty goodness of chimichurri sauce.


For the Skirt Steak:
  • 2 pounds skirt steak
  • Salt and black pepper to taste
  • Olive oil for brushing
For the Chimichurri Sauce:
  • 1 cup fresh parsley, finely chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon red pepper flakes
  • 1/2 cup red wine vinegar
  • 1/2 cup extra-virgin olive oil
  • Salt and black pepper to taste


  1. Prepare the Chimichurri Sauce:
    1. In a bowl, combine chopped parsley, minced garlic, dried oregano, red pepper flakes, red wine vinegar, and extra-virgin olive oil. Mix well and season with salt and black pepper. Set aside for the flavors to meld.
  2. Season and Grill the Skirt Steak:
    1. Season the skirt steak with salt and black pepper. Preheat the grill to medium-high heat. Brush the steak with olive oil and grill for 3-4 minutes per side, or until it reaches your desired level of doneness.
  3. Rest and Slice:
    1. Let the grilled skirt steak rest for a few minutes to allow the juices to redistribute. Slice the steak against the grain into thin strips.
  4. Serve with Chimichurri Sauce:
    1. Arrange the grilled skirt steak slices on a serving platter. Drizzle the chimichurri sauce generously over the top, reserving some for dipping.

Leave a Reply

Your email address will not be published. Required fields are marked *