Skirt steak with chimichurri sauce is an easy grilling recipe that’s full of fresh flavors. The tender steak is topped with a homemade chimichurri sauce made with fresh herbs, garlic, onion, red wine vinegar, and red pepper flakes for a kick of heat.
When it’s grilling season, there’s no easier dish to make than skirt steak and chimichurri. I love skirt steak recipes, and this one is always a favorite.
Skirt steak is a cut of beef that cooks fast and is excellent for grilling. Add the chimichurri sauce, a
no-cook sauce popular in Argentinian cooking, and you get a fresh and quick dinner that’s perfect for summer.
We like to pair this steak with grilled vegetables or a side salad for a delicious dinner that’s easy enough for weeknights.
Table of Contents
- Finely chopped red onion
- Minced garlic
- Fresh parsley leaves
- Fresh cilantro leaves
- Dried oregano
- Red pepper flakes
- Olive oil
- Red wine vinegar
- Skirt steak
- Salt and pepper
How to Make Chimichurri Sauce
There are a lot of chimichurri sauce recipes, and this is my favorite way to make it. The nice thing is that you can easily adjust the ingredients to your tastes, so feel free to experiment. It’s a good idea to give the sauce a taste while you’re making it so you can adjust the flavors.
I think it’s best to make this sauce a day in advance so all the flavors have time to mix and develop. At the very least, try to make it a few hours ahead.
All you do is place the onion, garlic, parsley, cilantro, oregano, red pepper flakes, salt, and pepper. Pulse a few times to make the sauce. It shouldn’t be completely smooth – you will want it to have some texture.
Transfer it to a container with a lid and refrigerate the sauce until you’re ready to use it.
How to Grill Skirt Steak
Preheat the grill to high heat. Season the steak with salt and pepper.
Cook the beef for three to five minutes on each side. Flip it once while it cooks. I like it medium-rare, which means the internal temperature is 125 to 130°F.
Take the steak off the grill and rest it for five to ten minutes. This will allow the juice to redistribute before you slice it.
Once it’s rested, slice it against the grain into thin strips. Place the pieces on plates and spoon the chimichurri over the top.
I can’t find skirt steak. What other cut can you use? Flank steak is a similar cut to skirt steak and is the best substitute. If you can’t find flank, any steak you like should pair well with the sauce, but the grilling time will vary depending on its thickness.
Can you use the sauce as a marinade? Yes, chimichurris is a great skirt steak marinade. Make the sauce and coat the meat with it. Leave it to marinate in the refrigerator for a few hours before grilling.
How long does chimichurri sauce keep? If you keep it in an airtight container, it will keep well for two to three weeks in the refrigerator. If you like it, it’s worth making a big batch to have on hand, so it’s ready to use.
Is chimichurri sauce for steak only? No, you can use it in other ways, too. The flavors are great for grilled chicken and pork. It’s also delicious as a sauce for grilled vegetables. Or, thin it with a bit of oil and use it as a salad dressing.
This steak with chimichurri is a fresh and easy summer dinner. The leftovers are great, too. I use the leftover meat and sauce to make salads for easy lunches. I hope you give this one a try! Let me know how you like it.
Other Grilled Recipes You’ll Enjoy
Skirt Steak with Chimichurri Sauce Recipe
- 1 ½ pound skirt steak
- Salt and pepper to taste
- ½ small red onion finely chopped
- 3 garlic cloves minced
- 1 cup fresh parsley remove stems
- ¼ cup fresh cilantro remove stems
- 1 teaspoon dried oregano optional
- ½ teaspoon red pepper flakes
- ½ cup olive oil
- ¼ cup red wine vinegar
- Salt and pepper to taste
- Salt and Pepper both sides of skirt steak. Preheat grill to high heat. Cook meat for 3-5 minutes on each side flipping once. For medium rare steak remove when internal temperature is 125°F to 130°F. Let rest for 5-10 minutes before slicing
- Place onion, parsley, cilantro, oregano, salt and pepper and pulse them together. They should be combined but still a little chunky.
- In a small bowl combine fully the parsley mixture with olive oil, vinegar and red pepper flakes
- It is best to let this sit for a day or two in the refrigerator before using so the flavors continue to grow.
- Once steak is sliced spoon chimichurri sauce over steak. Enjoy!
Skirt steak with chimichurri sauce pairs perfectly with grilled vegetables or a summer salad for an easy dinner dish!