Grilled Skirt Steak with Chimichurri – A Juicy, Flavor-Bursting Favorite You’ll Keep Craving 🥩🌿
If you’re looking to impress at your next cookout—or just want a dinner that tastes like a fancy steakhouse meal without the fuss—Grilled Skirt Steak with Chimichurri is your answer.
This recipe has been making waves on Facebook lately, and it’s easy to see why. Skirt steak is known for its rich, beefy flavor and quick cooking time, while chimichurri is the zesty, herb-packed sauce that takes it over the top. Together? They’re pure magic.
Why It Works So Well
Skirt steak grills up fast and absorbs marinades like a sponge, making it ideal for weeknight dinners or weekend gatherings. The fresh chimichurri, made with parsley, garlic, vinegar, and olive oil, cuts through the richness of the steak and adds brightness to every bite.
Ingredients You’ll Need
For the steak:
- 1.5 to 2 lbs skirt steak
- 1 tablespoon olive oil
- Salt and black pepper to taste
- Optional: a squeeze of lime juice or a dry rub before grilling
For the chimichurri:
- 1 cup fresh parsley (packed)
- 3 cloves garlic
- 2 tablespoons red wine vinegar
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon salt
- ½ cup olive oil
- Optional: 1 tablespoon fresh oregano or 1 teaspoon dried oregano
How to Make It
- Prep the Chimichurri: Add parsley, garlic, vinegar, red pepper flakes, and salt to a food processor. Pulse until finely chopped. Stream in the olive oil and blend until just combined. Don’t over-process—it should be slightly chunky. Set aside or refrigerate for later.
- Grill the Steak: Preheat your grill to high heat. Pat the skirt steak dry and season generously with salt and pepper. Drizzle with olive oil.
- Grill the steak for 3–4 minutes per side for medium-rare, depending on thickness. Remove and let it rest for 5 minutes before slicing.
- Serve: Slice the steak against the grain and spoon chimichurri over the top. Serve with roasted potatoes, grilled veggies, or a fresh salad.
Tips for Success
- Skirt steak cooks fast! Don’t walk away from the grill.
- Always slice against the grain for maximum tenderness.
- Chimichurri can be made ahead—flavors get even better after a few hours in the fridge.
- Add a touch of lemon zest or swap parsley for cilantro for a twist.
FAQs
Q: Can I use flank steak instead of skirt steak?
Yes, both cuts are great with chimichurri, but skirt steak is usually more tender and cooks faster.
Q: How long does chimichurri last?
Stored in an airtight container, it stays fresh for up to 5 days in the fridge.
Q: Can I cook the steak in a pan?
Absolutely! Use a cast iron skillet over high heat and follow the same timing.
