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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
Prep Time 15 mins
Cook Time 15 mins
Servings 4



  • 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


  • 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.


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