Skirt Steak with Chimichurri Sauce Recipe

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.

5 from 2 votes

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Prep Time 15

Cook Time 15

Servings

Ingredients

FOR THE CHIMICHURRI:

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

FOR THE SKIRT STEAK:

2 pounds skirt steak, excess fat trimmed
salt and freshly ground black pepper

Instructions

To make the chimichurri, combine all of the ingredients together in a small bowl.
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.)
Let steak rest for 5 minutes before slicing. Slice across the grain. Serve with Chimichurri Sauce.

Notes

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