There’s something magical about the sizzle of skirt steak hitting a hot grill, especially when it’s about to be smothered in bright, herby chimichurri sauce. This skirt steak with chimichurri recipe is my go-to when I want a meal that feels fancy but comes together in under 30 minutes. The flavors? Bold, fresh, and completely irresistible. I first fell in love with this combo at a tiny Argentinian steakhouse years ago, and after countless experiments (and a few charred attempts), I nailed down this foolproof version. Whether you’re firing up the grill for a weeknight dinner or impressing guests, this dish delivers big flavor with minimal fuss.

Why You’ll Love This Skirt Steak with Chimichurri

Trust me, this recipe will become your new grilling obsession. Here’s why:

• Lightning fast: From fridge to plate in under 30 minutes – perfect for those “what’s for dinner?!” panic moments
• Flavor bomb: The chimichurri’s garlicky, herby punch makes even supermarket steak taste gourmet
• Grill master flex: Skirt steak cooks in minutes flat, giving you those gorgeous grill marks with minimal effort
• No fancy skills needed: If you can chop parsley and flip a steak, you’re already winning
• Leftover magic: The chimichurri keeps getting better – use it on eggs, sandwiches, or even roasted veggies tomorrow

Ingredients for Skirt Steak with Chimichurri

Here’s everything you’ll need to make this flavor-packed dish – and trust me, using fresh, quality ingredients makes all the difference:

• 1.5 lbs skirt steak – let it sit at room temperature for 20 minutes before grilling (cold steak won’t cook evenly!)
• 1/4 cup olive oil – the good stuff, since it’s the base of your chimichurri
• 2 tbsp red wine vinegar – that tangy kick is non-negotiable
• 1/2 cup fresh parsley, chopped – I’m talking packed cups, stems removed for best texture
• 3 cloves garlic, minced – yes, really mince it, no lazy chopping here
• 1/2 tsp red pepper flakes – adjust up if you like some heat
• 1/2 tsp salt – for seasoning that beautiful steak
• 1/4 tsp black pepper – freshly cracked if you’ve got it

How to Make Skirt Steak with Chimichurri

Okay, let’s get cooking! This process is so simple, but I’ll walk you through every step to guarantee that perfect medium-rare steak and vibrant chimichurri every time. Grab your apron – we’re about to make some magic happen.

Grilling the Skirt Steak

First things first – fire up that grill! You’ll want it screaming hot (about 450°F) before your steak touches the grates. While it heats, pat your skirt steak dry with paper towels – this helps get that beautiful crust we all crave.

Now, season generously with salt and pepper on both sides. Don’t be shy! Skirt steak can handle bold seasoning. When your grill’s ready, lay the steak down at an angle to the grates (trust me, this gives you those professional-looking crosshatch marks).

Here’s the critical part – timing. For medium-rare, grill 3-4 minutes per side max. Skirt steak is thin, and it overcooks in the blink of an eye. No peeking before 3 minutes! You want that nice sear. Use tongs to flip – never pierce the meat and let those precious juices escape.

When time’s up, transfer to a cutting board and let it rest for 5 minutes. I know it’s tempting to slice immediately, but this rest period lets the juices redistribute. Promise it’s worth the wait!

Preparing the Chimichurri Sauce

While the steak rests, let’s whip up that bright green chimichurri. This is where the magic happens! Grab your freshest parsley (I’ve made the mistake of using sad, wilted herbs – don’t be like me) and chop it finely with a sharp knife.

In a bowl, combine your chopped parsley with minced garlic, olive oil, red wine vinegar, and red pepper flakes. Now, here’s my secret – let it sit for at least 10 minutes before serving. This resting time lets the flavors meld beautifully. Stir it occasionally and watch the oil turn this gorgeous emerald green.

Leftovers? Lucky you! Store any extra chimichurri in an airtight container in the fridge for up to 3 days. The garlic flavor actually intensifies over time – not that it ever lasts that long in my house!

Tips for Perfect Skirt Steak with Chimichurri

Want restaurant-quality results every time? Here are my hard-won secrets for the best skirt steak with chimichurri:

Temperature matters: Never grill cold steak straight from the fridge! Let it sit out for 20 minutes – this ensures even cooking from edge to edge. You’ll notice the difference in that first juicy bite.

Slice like a pro: Always cut against the grain (those long muscle fibers). It makes the steak much more tender – look for the lines running lengthwise and slice perpendicular to them.

Spice it your way: Love heat? Double the red pepper flakes. Prefer milder? Skip them entirely. The chimichurri is your flavor playground!

Fresh is best: Make the chimichurri within an hour of serving for maximum brightness. Old parsley turns dull and bitter.

Serving Suggestions for Skirt Steak with Chimichurri

Oh, the possibilities! This skirt steak shines with so many sides. My absolute must-have? A pile of crispy grilled asparagus or zucchini – that char plays so nicely with the chimichurri. For heartier meals, creamy mashed potatoes or roasted sweet potatoes make perfect partners. And don’t forget crusty bread! You’ll want something to sop up every last drop of that emerald green sauce. Simple buttered corn on the cob never fails either – it’s like summer on a plate!

Storing and Reheating Skirt Steak with Chimichurri

Leftovers? Lucky you! Store the steak and chimichurri separately in airtight containers in the fridge for up to 3 days. Here’s my trick for reheating without turning your steak into shoe leather: slice it cold, then warm gently in a skillet over medium-low heat for just 30-60 seconds per side. The chimichurri actually gets better as it sits – just give it a stir before using. For longer storage, the chimichurri freezes beautifully in ice cube trays – perfect for future steak emergencies!

Skirt Steak with Chimichurri Nutritional Information

Now, I’m no nutritionist, but here’s the scoop on what you’re getting in each delicious serving (and remember, these are estimates – your exact numbers might vary depending on your ingredients). Per generous portion, you’re looking at about 350 calories, with 25g of good fats (mostly from that heart-healthy olive oil a whopping a whopping 30g of protein to keep you satisfied. There’s barely any carbs (just 2g), and that fresh parsley packs in vitamin C and K. Not bad for something that tastes this indulgent, right? Just don’t ask me to do the math after you go back for seconds!

Frequently Asked Questions About Skirt Steak with Chimichurri

I’ve gotten so many great questions about this recipe over the years – here are the ones that pop up most often from fellow skirt steak lovers:

“Can I use cilantro instead of parsley?” Absolutely! While parsley is traditional, cilantro makes a fantastic twist. Just use the same amount – it’ll give your chimichurri a brighter, more citrusy vibe. Some folks even do half parsley, half cilantro for the best of both worlds.

“No grill? No problem!” You can totally make this indoors. Heat a cast-iron skillet screaming hot (I mean smoking!) and cook the steak the same way – 3-4 minutes per side. Open windows though – it’ll get smoky!

“Can I prep anything ahead?” The chimichurri actually benefits from resting! Make it up to a day in advance – the flavors meld beautifully. Just keep it covered in the fridge. The steak? Always cook fresh – it takes minutes anyway!

“Help! My steak turned out tough.” Two likely culprits: either you overcooked it (remember, skirt steak is thin – it goes from perfect to hockey puck fast!) or you sliced with the grain instead of against it. Next time, I promise!

Final Thoughts on Skirt Steak with Chimichurri

There you have it – my foolproof way to make restaurant-quality skirt steak with chimichurri at home! Once you try this combo, I swear you’ll be hooked. Drop me a note when you make it – I love hearing your twists on the recipe. Now go fire up that grill and get cooking!

Juicy Skirt Steak with Chimichurri in 30 Minutes

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• Author: Christina R. Jones
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: Low Lactose

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Description

A flavorful skirt steak topped with fresh chimichurri sauce. Perfect for grilling and serving with your favorite sides.

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Ingredients

Scale 1x2x3x

• 1.5 lbs skirt steak
• 1/4 cup olive oil
• 2 tbsp red wine vinegar
• 1/2 cup fresh parsley, chopped
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Preheat grill to medium-high heat.
2. Season skirt steak with salt and pepper.
3. Grill steak for 3-4 minutes per side for medium-rare.
4. Let steak rest for 5 minutes before slicing.
5. Combine olive oil, vinegar, parsley, garlic, and red pepper flakes in a bowl.
6. Drizzle chimichurri sauce over sliced steak before serving.

Notes

• For best results, let steak sit at room temperature for 20 minutes before grilling.
• Chimichurri can be stored in the fridge for up to 3 days.
• Adjust red pepper flakes for more or less heat.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Main Dish
• Method: Grilling
• Cuisine: Argentinian

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 350
• Sugar: 0g
• Sodium: 400mg
• Fat: 25g
• Saturated Fat: 7g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 2g
• Fiber: 1g
• Protein: 30g
• Cholesterol: 90mg

Keywords: skirt steak, chimichurri, grilled steak