Skirt Steak with Chimichurri Sauce

Chimichurri is an Argentinean condiment that I love slathering on grilled steak, especially skirt steak. While the recipe varies from town to town, family to family, the basics are olive oil, parsley and oregano. Other ingredients, like red wine vinegar, garlic, and red pepper flakes complete the sauce in this version from Seven Fires: Grilling the Argentine Way by Francis Mallmann (love this book!)

The chimichurri sauce is great as a marinade or topping for fish, steak, pork loin and for roasted vegetables (a combo of red bell pepper, portabello mushrooms and potatoes!)

The first time I ever had chimichurri was at a restaurant in Los Angeles. A small ramekin of chimichurri sauce was served alongside my grilled skirt steak. I kept asking for a refill of chimichurri and by the end of the meal, the waiter handed me a to-go bag with a quart of chimichurri to take home. He got a good tip, let me tell ya!

You can make chimichurri with dried parsley and oregano, like the gauchos do, but the fresh version is best. It’s bright, garlicky and wonderfully tangy – you’ll want to use this sauce on everything!

How to Make Chimichurri Sauce

Fresh parsley, fresh oregano, crushed red pepper, olive oil, red wine vinegar (you could also use white wine vinegar or lemon juice) and garlic. I also use sea salt too.

Finely chop the herbs and the garlic.

Add the herbs, garlic, crushed red pepper flakes and salt into a bowl. Pour in the red wine vinegar, olive oil.

Taste and add more salt if needed.

You can use right away or refrigerate up to 2-3 weeks (the acid in the vinegar keeps the herbs green and fresh)

Spoon over grilled steak.

About Red Pepper

I’m part of the McCormick Gourmet team, bringing you in-depth information about everyday spices. From McCormick Gourmet’s Enspicelopedia:


Much of the Capsicum family is hot-headed and well traveled! A New World find, Capsicum can now be found in cuisines around the globe, wherever a little sass and fire are needed to perk up the tastebuds. Cayenne pepper, usually sold powdered, is the dried, ripened fruit of Capsicum annuum, from the plant family Solanaceae (night shade family). However, very hot small pointed “bird’s eyes” chilis are of the capiscum frutenecenes species.


In all its forms, red pepper adds pungent heat and bite. Turn your burgers into firecrackers, spice up that seafood stew, supercharge a salsa, chili powder, marinade or rub. You’ll be in good company, emulating cooks the world over, from Italy and India to Mexico and the Caribbean.


Native to the western hemisphere, red pepper originated in Mexico, Central and South America, and the West Indies. Today, India is the major producer.


But, as the pepper made its global rounds from New World to Old World and back again, many assumed it was named for the port city of Cayenne in French Guiana (South America).


Other uses for Chimichurri Sauce

Cowboy Steak with Chimichurri Sauce – Simply Recipes
Cilantro Chimichurri – Eclectic Recipes
Chimichurri Sauce – Use Real Butter (Jen uses dried oregano)
Steak with Mint Chimichurri – No Recipes
Grilled Ahi Tuna with Avocado Chimichurri – Poor Girl Eats Well
Salmon with Chimichurri Sauce – My Colombian Recipes
Short Ribs with Chimichurri Sasuce – From Argentina With Love
Balsamic Chimichurri – Laylita’s Recipes
Grilled Baby Artichokes with Mint Chimichurri – Food 52
Steak with Chimichurri – Food Stories


Skirt Steak with Chimichurri Sauce Recipe

Servings: 4 Prep Time: 15 minutes Cook Time: 15 minutes

The recipe makes enough chimichurri to last for another meal - it keeps in the refrigerator for 2-3 weeks. Instead of red wine vinegar, you can use white wine vinegar or lemon juice. Use any cut of grilled steak you'd like, my favorite is skirt steak.

Chimichurri Recipe from Seven Fires: Grilling the Argentine Way by Francis Mallman


1 cup packed fresh flat-leaf parsley leaves
1 cup fresh oregano leaves
4 cloves garlic, minced
2 teaspoons crushed red pepper flakes
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
sea salt
2 pounds skirt steak, excess fat trimmed
salt and freshly ground black pepper


1. To make the chimichurri, combine all of the ingredients together in a small bowl.

2. Season the skirt steak on both sides with salt and pepper. Grill 2-3 minutes on each side over high heat. Lower heat to medium, cover and cook for an additional 2 minutes for medium-rare (If your skirt steak is 1/2" thick or less, skip this step.)

2. Let steak rest for 5 minutes before slicing. Slice across the grain. Serve with Chimichurri Sauce.

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Comments 25

  1. George

    I love chimichurri. It has that blend of spicy, herbs, and olive oil that makes my mouth water back near my jaw bone. (That certainly happens to other people, right?). One of my favorite steakhouses that I’ve been to is an Argentine place in London called The Gaucho Grille. They bring out raw cuts of meat so that you can see what you’re getting. You can get it with any sauce. Sensible people know that chimichurri is the right answer if you’re in an Argentine restaurant 🙂

  2. DessertForTwo

    What a great use for the fresh oregano in my garden! Thanks for sharing!

    Another fresh oregano dish that I make that you might like is fresh linguine pasta with slow-cooked red onions, fresh oregano, lemon zest and lots of freshly ground black pepper.

  3. Yuri

    This looks so good, Jaden. I like to add chopped cilantro, sage, basil and thyme to chimichurri sauce. I even add a few drops of Sriracha 🙂

  4. kaname650

    I love skirt steak but I’ve never tried it with chimichurri sauce. Definitely making it this week. Thanks Jaden!!!

  5. Michelle

    Oh I love this sauce! It never lasts long under my watch – I slather it on everything that passes my hands. Thanks for all the links as well!

  6. Marc the healthy food lover

    It is the morning and I am mouth watering just looking at those pictures. Great job. This is a great addition to my sauce arsenal:-)Did you try similar sauce with fresh coriander leaf. This is what we do a lot in China especially when accompanying a spicy dish. Now am not sure Oregano and coriander blend well.

  7. Pam

    I especially like Yuri’s suggestion of adding cilantro, which is probably my favorite spice. This sauce would be good on everything! Yum.

  8. RisaG

    I adore chimmichurri sauce. I love dribbling it on grilled steak and melting cheese on a burger and using the chimmichurri as a sauce instead of ketchup. It rocks.

  9. jillp

    my husband and i had something similar to this in mexico and i am eager to try making my own! what quantities of each ingredient should i use?

  10. ElizabethQ

    Jaden,what a wonderful recipe! I love skirt steak ! It’s so much easier to manage in Asian recipes. But this is from Argentina, yet looks like something my family will surely enjoy. Must try this one! Thanks for sharing & thanks for continually inspiring us. By the way, you look great in your new ‘do!

  11. Kim in MD

    I love skirt steak! I can’t wait to try this recipe! Your photos are stunning, as usual, Jaden! 🙂

  12. Bryan

    Thank you for the recipe; it was a hit! I’ve had it many times but never knew it by name.

    I only had one major issue but I think it might be my location. When combining the ingredients, there wasn’t nearly enough olive oil. It came out (at first), like a finely chopped parsley/oregano salad and the red wine vinegar was overbearing.

    However, I live in Phoenix where it is currently ~105 degrees and less than 10 percent humidity. So I could see my herbs shrink and dry out as I chop them. I think they sucked a lot of the oil up the moment I added it. I simply added more olive oil until it looked about like your picture, and it was great.

    Just a tip for the those in dry climate! Thanks again!

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