Skirt steak with chimichurri sauce pairs rich, beefy flavor with a bright mixture of fresh herbs, garlic, and vinegar. This version combines flat-leaf parsley, basil, and oregano with sherry vinegar, lemon juice, olive oil, and shallots. A little crushed red pepper adds gentle heat, making the sauce a lively complement to grilled steak.
The chimichurri does double duty as a marinade and a finishing sauce. Before adding any sauce to the raw beef, set aside the serving portion in a separate container. Keeping those portions separate gives you fresh sauce to spoon over the sliced steak at the table.
A food processor for chopping herbs and garlic makes preparation straightforward. Pulse the ingredients just until combined, leaving some texture rather than blending everything into a smooth puree. You should still see small flecks of herbs throughout the sauce.
Plan ahead for the marinade: the steak needs 2 to 4 hours in the refrigerator before grilling. Although the hands-on preparation is short, this isn’t a start-to-finish last-minute dinner. Preparing the sauce earlier gives you less to do when it’s time to cook.
Brush excess marinade from the steak before placing it on the grill. Skirt steak can vary considerably in thickness, so check thinner sections carefully and use a meat thermometer rather than relying on cooking time alone. A long, thin piece may cook differently from a thicker section.
After grilling, let the steak rest on a clean cutting board before slicing. Look for the visible lines of muscle fibers and cut across them, rather than following their direction. Cutting against the grain shortens those fibers and makes each bite easier to chew.
Serve with the reserved chimichurri, crusty bread, and vegetables. The sharp, herb-filled sauce balances the beef beautifully and gives you something delicious to scoop up with the bread: French Bread, Rustic French Bread or homemade Ciabatta Bread.
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Skirt Steak with Chimichurri Sauce
Skirt steak is readily available these days but it used to be considered a butcher’s cut. The butcher would take home cuts of meat that most people weren’t familiar with but are often some of the most flavorful. It is quick and easy to cook on the grill and has a rich, beefy flavor.
- Total Time: 4:35
- Yield: 4 1x
Ingredients
- 1 cup extra-virgin olive oil
- 2/3 cup sherry wine vinegar
- 2 tablespoons lemon juice
- 1 cup chopped flat-leaf parsley
- 4 tablespoons chopped fresh basil leaves
- 1 tablespoon chopped fresh oregano leaves
- 3 tablespoons minced garlic
- 2 tablespoons minced shallots
- 3/4 teaspoon fresh cracked black pepper
- 2 1/2 teaspoons kosher salt
- 1/4 teaspoon crushed red pepper
- 1 (1 3/4 to 2-pound) skirt steak
Instructions
- In the bowl of a food processor, combine the olive oil, sherry vinegar, lemon juice, parsley, basil, oregano, garlic and shallots. Pulse until well blended but do not puree. Add 1/4 teaspoon of the black pepper, 1/2 teaspoon of salt, and the crushed red pepper.
- Remove 1 cup of the chimichurri sauce from the processor and transfer to a non-reactive bowl, cover with plastic wrap and reserve at room temperature for up to 6 hours. (If cooking steak another day, refrigerate sauce and return to room temperature before serving.)
- Season the steak with 1 teaspoon of the kosher salt on each side, as well as 1/4 teaspoon of the black pepper per side and place in a large, resealable plastic bag. Add the remaining chimichurri sauce from the processor. Seal bag and refrigerate the steak for at least 2 and up to 4 hours.
- Preheat a grill to medium heat.
- Once the steak has finished marinating, remove it from the refrigerator and let it come to room temperature for 30 minutes. Brush the excess chimichurri sauce off the steak and set the steak over the hot grill. Cook for 6 minutes on the first side. Rotate the steak 45 degrees, and cook another 6 minutes. Turn the steak over and continue to cook until the steak is done, about 6 to 8 minutes for medium-rare.
- Once cooked, lay the steak on a clean cutting board, and allow it to rest for 5 to 7 minutes before slicing across the grain into 2-inch wide strips. Serve with crusty bread and the reserved chimichurri sauce.
Notes
Plan ahead: This recipe requires 2–4 hours of refrigerated marinating time, plus preparation, grilling, and resting. Cooking time varies with the thickness of the steak.
- Prep Time: :20
- Marinade: 4:00
- Cook Time: :15
- Category: Main Entree
- Method: Grill
- Cuisine: Argentina